Lentil Soup

• 2 Tbsp. extra-virgin olive oil
• 1 large onion, chopped
• 1 stalk celery, chopped
• 1 garlic clove, minced
• 2 tsp. ground cumin
• 2 Tbsp. tomato paste
• 1 quart vegetable or chicken stock
• 1 cup lentils
• Juice of 1 lemon
• Salt and pepper
• Crumbled feta cheese for garnish

Heat the olive oil in a large pot, add the onion, celery and garlic, and sauté for 2 minutes. Add the cumin and cook, stirring, for 1 minute longer. Add the tomato paste, stir until smooth and add the stock and lentils. Bring just to a boil, reduce the heat and simmer, partially covered, for 20 minutes, or until the lentils are very soft. Add 1 cup of water if the soup seems too thick. Puree in batches in a food processor or blender, return to the pot and stir in the lemon juice. Season with salt and pepper. Serve garnished with feta cheese.

Serves 4; 210 calories.

VERDICT: I made this as part of one of the Medica Journeys and to use up some celery and tomato paste, and it was surprisingly delicious!  Keep.