Chunky mushrooms and lentil soup

2tbsp olive oil
1 onion, finely chopped
4 sticks of celery, finely chopped
2 cloves of garlic, finely sliced
500g pack chestnut mushrooms, quartered (keep a few whole mushrooms to slice for serving)
1.1 litre/2 pints chicken or vegetable stock
200g/7oz green lentils (we used Merchant Gourmet Puy Lentils, £1.99 for 500g, available from major supermarkets)
small handful chopped parsley
finely grated zest of 1 lemon

A filling soup with autumnal flavours and zingy lemon

In short	Preparation time: 10 mins Cooking time: 40 mins Total time: 50 mins Serves: 4 people Cuisine: British, Vegetarian Course: Soups, starters & snacks
Nutrition (per portion)	275 calories 9g fat (7g saturates) 210g carbs

Method

In a large pan, heat oil, then add onion and celery and cook gently till softened, stirring now and again. You don't want onions to colour at all. Add garlic and cook for 1 min, then stir in mushrooms. Raise heat and cook for 1-2 mins. Pour in stock, add lentils and stir well. Bring to boil, then lower to a simmer. Leave to cook for about 25 mins, till lentils are tender.
If you don't want chunky soup, whizz in a food processor before returning to pan, or use a hand blender. If it's too thick add a little more hot stock to thin. Season and top with parsley and lemon zest, before serving.