How to Make

Serves 4

• Wash the lentils well in plenty of cold water then drain.

• Peel and chop the Carrot and celery into 1/2 cm cubes, set aside.

• Finely chop the onion and lightly fry for 2 mins in 1 tbsp oil.

• Add the cumin and cook for 30 seconds then add the garlic and cook for a further 2 mins.

• Add the carrots and celery then place a lid on the pot and sweat for 5 -6 mins.

• Remove the lid and add the stock and lentils. Boil rapidly for 10 mins the turn down the heat and simmer for 20 mins stirring occasionally

• When the lentils have completely colapsed remove from the heat and cool slightly.

• Either puree or leave chunky for a more rustic soup.

This was demonstrated in our FREE class hosted by Chelsea Theatre Fridays at 12.15pm