A hearty family soup perfect for those cold winter days!
In a large saucepan with a lid, add the olive oil over a medium heat and add the onions - fry for a few minutes until soft (no need to brown)
Add the garlic and celery and fry for another few minutes until just before the garlic starts to brown
Add the red lentils and stir well for a few minutes to warm the lentils
Add all the spices and combine well for a couple more minutes to wake up the spices
Add the tinned chopped tomatoes and stir
In a jug pour in the hot water and add the vegetable bouillon, then add to the saucepan carefully and stir well
Once the soup starts to boil, simmer for around 25 minutes and cover until the lentils are cooked. Stir occasionally and add a few splashes of water if you see the soup is a little too thick
After 20 minutes, season with a little salt and pepper to your tasting and add the lemon juice and stir, cook for a few more minutes covered
Carefully remove the saucepan from the heat and set aside with the lid on for 10 minutes or so for the soup to cool slightly
In a food processor, carefully transfer the soup using a spoon or ladle, and whizz up for 30 seconds at a time until the soup is creamy (If you see it's a little thick, add a few splashes of hot water and this will loosen it)
Serve immediately or cover and cool then store in the refrigerator for a couple of days. Just make sure it is hot and cooked through when reheated.
Enjoy with a dollop of Greek/Turkish yoghurt on top and some coriander leaves and enjoy with a side of warm bread to mop it all up!