Lentil Soup

Step 1: Heat the oil in a large pot over medium heat. Add the garlic and onion and cook for 2 minutes.

Step 2: Add the celery and carrot. Cook for 7 to 10 minutes, or until softened and the onion is sweet. Take your time; this step builds the flavour base of the soup.

Step 3: Add all the remaining ingredients except the lemon and salt. Stir.

Step 4: Increase the heat and bring the soup to a simmer. Scoop off and discard any scum from the surface; repeat during cooking if needed. Cover the pot and reduce the heat to medium-low. Simmer for 35 to 40 minutes, or until the lentils are soft.

Step 5: Remove the bay leaves.

Step 6: To thicken the soup, use a stick blender for 2 or 3 quick pulses. Alternatively, transfer 2 cups of soup to a blender and let it cool slightly. Hold the lid down with a tea towel while blending, then return the blended soup to the pot.

Step 7: Add a little water if you want to adjust the consistency. Season to taste with salt and pepper. Grate the lemon zest over the soup, then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread. Butter the bread if you like.