New Year Lentil Soup with Vegetables and Lemon

• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 2 medium Carrot
• 2 slices Celery, thick slices
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 3 cloves Garlic
• 250 g Dried green lentils
• 1.25 liters Vegetable stock
• 2 Bay leaves
• 1 Lemon
• 15 g Fresh parsley

1. Heat the olive oil in a large pot over a medium heat. Finely chop the onion, dice the carrots, and slice the celery, then add them to the pot with the salt and pepper. Cook for 8 to 10 minutes, stirring, until the vegetables are softened but not browned.
2. Crush or finely chop the garlic and stir it in. Cook for 1 minute until fragrant.
3. Rinse the lentils in a sieve, then add them to the pot along with the vegetable stock and bay leaves. Bring to the boil, then reduce to a gentle simmer and cook for 30 to 35 minutes, stirring occasionally, until the lentils are tender and the soup has thickened slightly.
4. Remove and discard the bay leaves. Squeeze in the lemon juice, then taste and adjust with a little more salt and pepper if needed. Chop the parsley and serve the soup hot with parsley sprinkled over the top.

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