Chunky celeriac soup Archive

Ingredients

• 1 tbsp olive oil
• 1 clove garlic, finely chopped
• ½ red onion, roughly chopped
• 150g/5½oz celeriac, peeled and cut to 2½cm/1in cubes
• 1 tbsp tomato purée
• pinch dried chilli flakes
• 100g/3½oz puy lentils
• 200ml/7fl oz hot chicken stock (vegetarians may substitute vegetable stock)
• salt and freshly ground black pepper
• fresh basil leaf, to garnish