Lentil soup

When I was a kid one of our many family traditions over winter was toasted sandwiches and soup on a Saturday. Often our Nana and Pop would join us and it was a real family time. The soup was often tinned, and I wasn't a big fan of it, so I was suprised when about a year ago I found this recipe that I absolutely adore. Lentil soup

Ingredients 1 brown onion, finely chopped 2 celery sticks, trimmed, coarsely chopped 1 carrot, peeled, coarsely chopped 1 swede, peeled, coarsely chopped 1 garlic clove, crushed 1 tbs olive oil 115g (1/2 cup) red lentils 2 x 400g cans diced italian tomatoes (we like the ones with herbs and garlic), 1200ml (5 cups) vegetable stock 3 tsp ground cumin Other posibe variations: 1 bunch chopped kale 1 tsp chipotle powder Method: Brown onion and garlic in olive oil in a large saucepan, add celery, carrot, swede, garlic, lentils, tomato, stock and cumin (this is also when you can add kale and/ or chipotle powder). Cover and bring to the boil, reduce heat and simmer for 15-20 minutes or until vegetables are tender and soup is thick. Divide soup among serving bowls and serve.