Lentil Soup

Instructions

1. Tip 80 g of brown lentils into a bowl, pick out any grit or shrivelled ones, then rinse under cold water until the water runs clear and drain. No soaking is needed.
2. Finely chop 1 small onion, dice 1 small carrot and 1 stick stick of celery into 5 mm pieces, and thinly slice 2 cloves garlic cloves.
3. Warm 1 tbsp of olive oil in a small heavy saucepan over medium-low heat. Add the onion, carrot and celery with a pinch of salt and sweat gently for 8 minutes, stirring, until the onion is translucent and sweet but not coloured.