Step 1

Heat oil in a medium pot over medium heat.

Step 2

Add the onion and stir, cooking until translucent, around 7 minutes.

Step 3

Add the garlic and cook for one minute.

Step 4

Add the tomato paste; stir to coat onions and garlic, then cook for 2-3 minutes.

Step 5

Add the carrots, celery, stock, lentils, thyme, rosemary, bay leaf and salt.

Step 6

Cover, bring to a simmer, reduce heat, and cook for 35-40 minutes, or until lentils are softened to your liking.

Step 7

Remove the herbs and bay leaves, and puree. Stir in lemon juice.

Step 8

Enjoy!

Step 9

Store in an air tight container in the fridge for up to 4 days.

Step 10

Freeze for up to 6 months.