This high protein lentil soup is a great lunch option for an 'indoorsy' day- it's comforting, tasty and mostly requires store cupboard ingredients.
Heat the oil in a large pot on medium heat. Add the onion and celery, and cook and until softened (roughly 3 minutes).
Add the carrot, sweet potato, garlic and ground cumin, and fry for a further 3 minutes.
In a measuring jug, add freshly boiled water (1.4 litres) and the stock powder/cube and stir until diluted.
Add the stock mixture along with the lentils to the pot. Turn up the heat the that the liquid starts to boil. Cover and reduced the heat to a simmer, cook gently for 25 minutes so that the vegetables are soft. If you prefer a chunky soup serve as is (unblended).
[OPTIONAL FOR A SEMI CHUNKY SOUP] Pour 3/4 of the soup into a blender and pulp. Pour the blended soup back into the pot and stir to combine with the unblended soup.
[OPTIONAL FOR FULLY BLENDED] Pour all the soup in a blended and pulse until you reach the desired consistency.
Serve with hummus with pita, or avo on toast.