Vegetable and lentil soup

Ingredients

• 500 g brown lentils
• 80 ml extra-virgin olive oil
• 2 white onions, chopped
• 8 cloves garlic, finely chopped
• 3 celery sticks, thinly sliced
• 4 tomatoes, peeled and chopped
• 3 bay leaves
• ½ cup chopped coriander leaves, plus extra to serve
• 2.5 litres (12 cups) vegetable stock or water
• 2 tsp salt
• 1 tsp black pepper
• 1 long red chilli, seeds removed, finely chopped, plus extra to serve
• ¼ cup tomato paste
• 2 carrots, cut into ½ cm cubes
• flat bread, to serve

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Instructions

Rinse the lentils in cold water, drain and set aside. Place a large, heavy-based saucepan over medium heat. Add the oil, onions, garlic and celery and cook for 5 minutes, stirring regularly, until soft. Add the tomatoes, bay leaves, coriander and 2 litres (8 cups) water. Season with salt and pepper and bring to the boil. Add the chilli, lentils, tomato paste and carrots. Stir well, reduce the heat and simmer for 40-45 minutes until the lentils are tender, adding an extra 250 ml (1 cup) stock or water if the soup looks too thick.

Ladle the soup into bowls and top with extra chilli and coriander. Serve with bread.

Photography by Alan Benson