Mixed Lentil, Potato, Celery Soup

Jaquelyn Mowszowski Lawrence's
Lemony Lentil Soup (serves 8 or so)

You will need:
3 tablespoons Olive oil
2 small tubs/1 large tub tomato paste
3 medium / 2 large carrots
1 potato
2 stalks of celery
2/3 large cloves of garlic chopped
1 onion
1.5 litres stock (chicken or veg)
500 ml water
1 cup green lentils
1 cup red lentils
1tspn each of the following dried herbs:
Cumin
Basil
Turmeric
Oregano
1/4 tspn ground black pepper
3 Bay leaves
1/3 cup of lemon juice

Chop all your veg into small cubes and set aside.
Heat up a pot with the olive oil and sauté onions, garlic ,cumin, bay leaves,turmeric,oregano,basil.
Once the onions start to soften add in your carrots and potatoes. Mix well and cover and let cook for about 10 mins or until potatoes start to soften (adding in your celery about half way through)
Once the veg is softening add your (rinsed and clean) Lentils to the pot and add your stock and water.
Add in the tomato paste.
Bring to the boil and then let simmer for 20/30 mins.
Once cooked add lemon juice and salt/pepper for more seasoning if needed.
Remove bay leaves and blend until very smooth.
Pour the blended soup through a strainer to remove the grainy pulp. Once you have a gorgeous smooth creamy soup you can add a little more water to it if its to thick (or another potato if its not thick enough).

Serve hot with some feta cheese on top!

ENJOY!!! xxx