4 Tbsp Olive Oil
4 big carrots peeled and sliced
½ head celery, sliced
2 red onions, peeled and chopped
big knob ginger, peeled and finely chopped
6 cloves garlic, peeled and sliced
225g red lentils
2 litres vegetable stock
juice of 2 lemons
Heat the olive oil in a large heavy pot and sweat the carrots, celery, onions, ginger and garlic for five minutes, without allowing them to colour.
Rinse the lentils in a sieve and then add to the vegetables, along with the stock. Bring up to a simmer and then cook gently for 40 minutes or so, until the lentils are soft. Taste and season, then whizz it in a blender or food processor. At this stage, you could add some more raw ginger and garlic, along with the lemon juice and lots of black pepper.
Taste and serve!
Adapted from recipe by Domini Kemp