Ingredients (4 servings)
2 tablespoons extra virgin olive oil, plus extra to drizzle
1 leek (pale part only), thinly sliced
2 carrots, finely chopped
2 celery stalks, finely chopped
2 tablespoons tomato paste
1 cup (200g) green or brown lentils, rinsed, drained
2L (8 cups) Vegetable stock
400g can chopped tomatoes
400g can cannellini beans, rinsed, drained
2 teaspoons ground coriander
1 teaspoon paprika
1/3 cup finely chopped flat-leaf parsley
Heat the oil in a large saucepan over medium heat. Add the leek, carrot and celery, then cook, stirring, for 3-4 minutes until softened. Add the tomato paste and cook for 1 minute. Add the lentils and stock and bring to the boil. Reduce heat to medium-low and simmer gently for 1 hour, skimming the surface occasionally, until the lentils are tender.
Add the tomato, cannellini beans, coriander, paprika and some salt and pepper to the pan, then cook, stirring occasionally, for a further 20 minutes or until soup is thick. Taste for spices and seasoning, then stir in half the parsley.
Divide soup among shallow bowls and top with remaining parsley, a drizzle of extra virgin olive oil and freshly ground pepper.