Simple Lentil Soup

I long for the arrival of weather that justifies soup. Here in Providence, that has yet to happen, in spite of it being late October. Today we managed to reach 23ºC - and it's just not right. I'm not necessarily asking for a snowstorm, but I'm really getting tired of this sandals-and-shorts nonsense. 

Thankfully, I'm gutsy enough to flip the bird at the outdoors and spend all day inside making soup, regardless of the meteorological state of affairs. 

One thing I will say about this recipe is that it's designed to be simple, so I'd encourage you to raid the larder and try whatever you want in it. If you don't have all the spices I list here, try what works for you. If you don't have tomatoes, this is still delicious without them. If you want to use green lentils instead of red too, it works out very well! Do what you want, I'm not a hegemon of legumes. 

Perfect for warming up: so why is it still warm?!

Makes 4 servings

Ingredients:
1 tablespoon olive oil
2 cups red lentils, rinsed
3 cups vegetable stock
1 large yellow onion, chopped
1 clove garlic, crushed
1 large carrot, diced
1 12oz can of chopped tomatoes
2 large celery sticks, finely chopped
1 teaspoon cumin
1 teaspoon chilli powder
1 teaspoon coriander
1 tablespoon oregano

Method:
Heat olive oil in a large stockpot on medium heat.
Add onions and cook until translucent, stirring occasionally, about 7 minutes.
Add garlic and cook for a further 2 minutes.
Add tomatoes, lentils and stock and stir in.
Add carrots, celery, spices and oregano.
Bring to the boil then immediately reduce to simmer.
Cover and allow to cook for about 25 minutes, or until the lentils are tender.
Serve with buttered wholewheat bread and think warm thoughts.