Lentil and Vegetable Soup with Herbs

Ingredients

• 200g brown lentils
• 2 carrots, chopped
• 2 celery stalks, chopped
• 400g canned tomatoes
• 1 onion, diced
• 4 cloves garlic, minced
• 1 litre vegetable stock
• 45ml olive oil
• 2 bay leaves
• 5g thyme
• 5g oregano
• salt and pepper to taste

Method

1. Heat olive oil in a large pot and sauté onion, garlic, carrots, and celery for 5 minutes
2. Add lentils, tomatoes, stock, and bay leaves, then bring to a boil
3. Reduce heat and simmer for 30 minutes until lentils are tender
4. Season with thyme, oregano, salt, and pepper, adjusting liquid if needed
5. Ladle into bowls and drizzle with a touch of olive oil before serving