Instructions

• Roughly chop onions, carrots, celery and leek.
• Generously coat base of large pot with oil and place over medium heat.
• Add chopped vegetables, stir briefly to coat with oil, cover with a lid, turn down to a low heat and sweat for 15 minutes stirring occasionally.
• Add two litres of water and the red lentils. Stir carefully to ensure that the lentils do not stick to the base of the pot.
• Bring to a boil and then turn the heat down.
• Cover with a lid and simmer for 30 minutes or until the lentils are cooked and the carrots are soft.
• Remove the pot from the heat, add the fresh basil, reserving some sprigs for garnish.
• Blend until smooth using a stick (immersion) blender.
• Add water if it’s too thick.
• Season with salt and pepper.
• Bring back to a simmer and serve.
• Garnish each bowl with a sprig of basil.