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Lentil Soup
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| 1 tablespoon | olive oil |
| 1 | onion, chopped |
| 3 cloves | garlic, crushed |
| 1 | red pepper, chopped |
| 8 oz | mushrooms, sliced |
| 1 cup | dry green lentils |
| 14 oz | diced tomatoes |
| 4 cups | vegetable broth |
| 1 teaspoon | thyme |
| 1 teaspoon | dried basil |
| 2 | bay leaves |
| 2 tablespoons | lemon juice |
| Salt | |
| pepper to taste | |
1. Heat the oil in a large saucepan or soup kettle. Gently cook the onion, pepper and mushrooms for about 10 minutes until softened.
2. Now stir in the garlic and cook for a minute. Next add the lentils, tomatoes, stock (broth), thyme, basil and bay leaves.
3. Bring up to the boil and simmer for 20 to 30 minutes until the lentils are cooked. The cooking time here will vary according to the lentils you use. Some varieties take longer and you will find that lentils that have been sitting in the cupboard for a while will take longer to cook too. Up to 45 minutes.
4. When the lentils are cooked, stir in the lemon juice and season with salt and pepper.
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