Spicy Lentil Soup

The Archivist had to get a wisdom tooth removed; the procedure wasn't especially traumatic by his account, but the dentist recommended soft foods be eaten on the following day. I love soups and braises, and the weather here had turned unseasonally mild. For lunch I made a soup inspired by one my mum used to like to make - using a can of Sanitarium Savoury Lentils and a can of tomato soup with some fresh vegetables added; my version uses some short cuts but is far more satisfying. I used half green and half Australian puy lentils, the puy held up well to the long cooking time and and green started to disintegrate making the tomatoey broth rich and hearty.

Spicy Lentil Soup
Makes 6 serves

1 tbsp olive oil
2 small brown onions, diced
3 small carrots, cut in half length ways and into half-moons
1 cup of celery, cut into crescents
1 tsp cumin
1 tsp coriander
1/2 tsp black pepper
2 tsp Spanish smoked paprika
1.5 liters chicken or vegetable stock or water
300 g lentils
3 small potatoes, diced into 2 cm cubes
600 ml tomato passata
1 zucchini, cut in half and into half-moons

Sweat the onion, carrot and celery in olive oil in a saucepan of about 3 liter capacity over a low heat, the onions should turn translucent and the vegetables should soften - if the vegetables stick or brown the pan is too hot. Grind the cumin, coriander and black pepper, add these spices and the paprika to the pan. When the spices are fragrant add the stock, lentils, potatoes and passata and let simmer over a low heat for about an hour and a half. Add the zucchini about 10 minutes before serving, other delicate green vegetables like broccoli or baby peas could also be added at this point. Add salt to taste.

This soup reheats well, but you may need to add some water on the second day. It also freezes well.