Leek and green lentil soup

Ingredients

• 3 leeks

• 1 tbsp olive oil

• 1 carrot

• 2 garlic cloves

• 200 g dried green lentils

• 1.2 litres vegetable stock

• 1 bay leaf

• 1 tsp ground cumin

• 1 lemon

• Crusty bread, to serve

• Salt and pepper

Method

1. Halve the leeks lengthways, rinse out the grit and slice them. Soften them with the diced carrot in the oil for 8 minutes over a medium heat, then add the garlic and cumin for 1 minute.

2. Rinse the lentils, add them with the stock and bay leaf, and simmer for 25 minutes, until the lentils are soft.

3. Take out the bay leaf, blend a third of the soup and stir it back in, so the rest stays chunky. Add lemon juice to taste. It keeps 4 days in the fridge and 3 months in the freezer.