1 tbsp. coconut oil
1 large onion, chopped
1 clove garlic
2 sticks celery, chopped
1 medium leek, sliced
1 medium carrot
200 g canned chopped tomatoes
1 tsp dried mixed herbs or 1 handful fresh chopped parsley
200 g (dry weight) brown or green lentils (7 oz. approx.)
1 litre vegetable stock
Fresh ground black pepper
Fresh coriander (cilantro) to garnish
Heat the oil and a splash of water in a large pan with a cover and steam fry the onion, celery, leek and garlic over a medium heat, turning frequently, until soft and transparent – about 8 minutes.
Add the remaining ingredients and stir thoroughly to combine.
Bring to a simmer, then turn the heat down and cover.
Cook for 30 minutes or so until the lentils and all the vegetables are tender.
Leave to cool slightly, then transfer half of the soup to an electric blender and blend until smooth.
Return the blended soup to the pan, stir well to combine and reheat and serve.
Sprinkle with fresh coriander.