A recipe from the Good Food collection.
1 tablespoon light olive oil
1 small red onion, finely diced
3 cloves garlic, finely chopped
1 medium potato (skin on), finely diced
2 sticks celery, finely diced
1 medium tomato, finely diced
1 large red chilli, halved
½ cup puy lentils
1 litre vegetable stock
2 teaspoons chopped fresh oregano
pinch of ground nutmeg
1. Heat the oil in a large saucepan. Cook the onion and garlic over medium heat until the onion is soft.
2. Add the potato, celery, tomato and chilli and cook, stirring, for 3 minutes. Stir in the lentils, vegetable stock, oregano and nutmeg.
3. Bring the soup to the boil, then reduce the heat and simmer for 30 minutes. Season to taste and serve.