Red Lentil Soup with Rosemary and Lemon

Preparation

1. Peel and finely chop the onions, carrots and garlic.
2. Wash the celery stalks and cut them in half lengthways. Then chop the long sticks into small dice.

For the slow cooker

1. Optional stage (see note 2)Pour the olive oil into a large fry pan and once hot, sauté your onions over a medium heat for 3-4 minutes until softened and starting to lightly colour. Add in your carrots and celery garlic and cook for a further 3 minutes. Stir in the garlic and cook for another minute.
2. Add the vegetables, red lentils, 2 teaspoon of the fresh rosemary and vegetable broth to the slow cooker and cook on low for 7 hours or high for 4 hours.
3. Give your soup a vigorous stir to create a creamy texture and then add in the seasonings, the zest of the lemon and the additional teaspoon of fresh rosemary.
4. You can blend it at this stage if you wish.
5. Serve immediately or set to keep warm.

To cook on the stove.

1. Pour the olive oil into a large stock pot and once hot, reduce the heat and sauté your onions over a medium heat for 3-4 minutes until softened and starting to lightly colour.
2. Add in your carrots and celery garlic and cook for a further 3 minutes.
3. Stir in the garlic and cook for another minute.
4. Add the red lentils to the pan along with 2 teaspoon of the fresh rosemary and vegetable broth.
5. Cook over a low heat for 40 minutes until everything has softened.
6. Give the soup a stir every now and then and once it has finished cooking stir it vigorously to give your soup a creamy texture.
7. You can blend it at this stage if you wish.
8. Finish the soup with the seasonings, the zest of the lemon and the remaining fresh rosemary.