100g diced carrots
100g onions, finely chopped
2 stalks celery, finely chopped
2 potatoes, diced
410g tin tomatoes/4 fresh tomatoes, grated
1tbsp tomato paste
salt and pepper to taste
chopped celery leaves to garnish
Wash the lentils.
In a large pan, melt the butter and sauté the lentils, onions, carrots, celery stalks and potatoes for 10min, stirring frequently to prevent sticking.
Add the tomato paste, water and seasonings and spices. Bring to the boil and then simmer gently for 15min until vegetables are tender.
Liquidize the soup or use hand beater to get a smooth consistency. Return to pot and reheat. Adjust seasoning if necessary.
Garnish with chopped leaves.
Serve hot with baked breads.