Onion – 1
Garlic- 2 cloves
Vegetable stock – 1.5 litre
Sesame oil – 1 tbsp
Celery sticks - 2
Salt – to taste
Freshly ground Black Pepper – to taste
Fresh Coriander, chopped – 2 tbsp
Peel onion and chop roughly. Crush, peel and chop garlic.
Heat oil in a large saucepan and sauté onion and garlic over a medium heat for 5 minutes or until soft.
Pour in stock and bring to the boil.
Trim celery and cut up roughly.
Scrub carrots, trim ends and cut up
roughly. Wash lentils. Add carrots, celery and lentils to stock.
Cover and cook for 10-15 minutes or until carrots are cooked.
Puree soup in a blender or, for a more coarse soup, a food processor.
Serve hot garnished with coriander.