Lentil Soup

Active time: 20m

Total time: 90m

Process

1. Seasoning
   1. Combine the seasoning ingredients until homogeneous, set aside. Half will go into the soup, half will go on top.
2. Soup
   1. Heat the oil in a crockpot until it shimmers.
   2. Add the leek, onion, carrot, celery, cumin, cook until softened but not browned – about 5 minutes.
   3. Add half the parsley/lemon mixture and cook, stirring, until fragrant – about 1 minute.
   4. Add lentils, stir until coated in oil.
   5. Add msg, bay leaves and stock.
   6. Bring to a boil, reduce to a simmer, then cover with a lid leaving a slight opening.
   7. Cook until the lentils are completely tender and falling apart – approximately 1 hour. Add water as necessary so that the lentils are fully covered at all times.
   8. Blend the soup (immersion blender, or half into a standing blender) until as smooth as desired.
   9. Whisk in the lemon juice, season with salt and pepper.
3. Serving
   1. Drizzle the remaining lemon/parsley mixture on top of each serving, and serve.