Lentil, Roast Lemon & Mushroom Soup Recipe | Abel & Cole

Ingredients

• 1 whole garlic bulb
• 1 carrot, finely diced
• 1 stick of celery, finely diced
• 1 small onion, finely diced
• A few glugs of olive oil
• Sea salt and freshly ground pepper
• 300ml water
• 1 tsp sugar
• 2 lemons, thinly sliced, seeds removed
• 150g dried puy or speckled lentils, rinsed
• 2 tsp ground cumin
• 400g chestnut mushrooms, thinly sliced
• 1 ltr veg or chicken stock