This healthy and fibre-filled lentil soup is so easy to make and is super satisfying to make during those chilly winter months. Serve with rustic crusty whole grain bread (gluten free if needed) for a warming nourishing meal.
Rinse and soak the lentils in water, at least 3 hours or overnight if possible. You can skip the soaking but they will just take about twice as long to cook.
In a large heavy pot, heat the olive oil over medium heat. Add the onion, and cook until the onion is soft and translucent, about 4 minutes, stirring occasionally Add the garlic, carrots and celery, and cook for about 4-5 minutes, until the vegetables soften, stirring occasionally Add the tomatoes and spices cook for an additional 5 or so minutes, until the tomatoes start to break down.
Drain the lentils. Add the lentils and stock, and simmer for approximately 45 minutes, until the lentils are soft. Do not over cook this soup as the lentils will disintegrate! Add salt and pepper to your taste and enjoy!