Instructions

1. Chop the onion and carrots. Peel and dice the potatoes. Slice the celery.
2. Heat the oil in a pan and fry the paste and garlic for a minute until fragrant, while constantly stirring.
3. Pour in the vegetable broth, stir, then add the rest of the ingredients.
4. Bring it to the boil and simmer, under cover, at a low temperature for about 30-40 minutes.
5. When the lentils have softened, remove from the heat and blend in a liquidizer or with a hand-held blender - the soup should be textured not too smooth!
6. Serve warm.