Lentil and Vegetable Soup (vegan)

This stunning soup is tasty, super healthy and it's vegan too.

Make a batch and freeze in single portions for lunches - if you have a microwave at work then you can take it to the office.

50 g red lentils
1 tablespoon oil (I used cold-pressed rapeseed oil)
1 onion
1 clove of garlic
3 cm ginger
2 celery sticks
4 carrots
1 pepper (red, yellow or a mixture)
1 red chilli (if you like)
1 rounded teaspoon Harissa (to taste)
1 vegetable stock cube
1 litre water
Salt and pepper

Chop the onions and grate the ginger and garlic. Fry gently in the oil. Chop the
Celery, carrots, peppers and chilli and add to the pan. After a few minutes stir in the lentils. Then add the Harissa and the stock cube and water. Simmer for 40 minutes (or pressure cook for 15 minutes).

Use a stick blender to blend the soup until smooth. Adjust the seasoning - salt, pepper, lemon juice, sugar?

Reheat the soup and ladle into bowls. Garnish with chopped herbs, such as chives or parsley, and serve with crusty bread or toast.