Step 1

In a large pot heat olive oil on med-high heat. Add onion, garlic and spices, sweat until the onions have softened.

Step 2

Add lentils, stir until coated in olive oil.

Step 3

Add vegetable stock and rice. Cover and cook on medium heat for 15 minutes.

Step 4

Add celery and carrot and simmer for another 10 minutes with the lid on.

Step 5

Turn heat off and stir through half of the chopped parsley and the lemon juice. Blend with n immersion (handheld) blender until soup is part smooth, part chunky.

Step 6

Garnish with additional parsley and serve with a wedge of lemon.