Hearty Lentil Soup
Here is a hearty lentil soup using herbs available at this time of year. Perfect for cold wet days like today:
1 onion finely chopped, 1 large carrot finely chopped, 1 leek sliced, 2 stalks celery finely chopped, 4 cloves garlic crushed, small chilli chopped, 400g tin chopped tomatoes, ½ cup green lentils, 1 litre vegetable stock or water, salt, pepper, olive oil, 2 bay leaves, 2 tbsp fresh oregano,1 tbsp chopped winter savory, handful chopped parsley.
Gently soften the onions onion, carrots and leeks in the oil. Add celery, garlic and chilli and continue to cook for a few minutes. Add tin tomatoes, stock, bay leaves, oregano and savory, bring to the boil then reduce heat and simmer with lid on for about thirty minutes, stirring occasionally. Season to taste and serve with the chopped parsley scattered on top, warm bread or garlic bread.