Lentil and vegetable soup

Method

Dice the carrots and celery into roughly 1 cm pieces. Place a heavy-bottomed pot over a medium heat and add the carrot and celery; sweat them for about 5 minutes until they begin to soften, stirring occasionally. Add the cumin and cook for another minute until fragrant.

Pour in the vegetable stock and bring to a boil. Add the red lentils and stir well, then reduce the heat to a gentle simmer. Cook uncovered for 15-20 minutes, stirring every few minutes; the lentils will gradually break down and thicken the broth. You're looking for the lentils to have mostly disintegrated and the vegetables to be completely tender. Taste and adjust the seasoning as needed. If the soup is too thick, add a splash of water; if too thin, let it simmer a few minutes longer without a lid.