French Lentil Soup

• 2 tablespoons olive oil
• 1 medium leek, thinly sliced
• 2 cloves garlic, minced
• 2 ribs celery, diced
• 1 handful fresh parsley, chopped
• 2 carrots, diced
• 2 tablespoons tomato paste
• 1 tablespoon maple syrup
• 1 bay leaf
• 1/4 teaspoon marjoram or oregano
• 1/4 teaspoon red chile flakes
• 11/2 cups French lentils (or common lentils)
• 4 cups water tablespoon white miso paste
• juice of one lemon or lime
• 2 or 3 tablespoons chopped parsley or cilantro

1. In a large pot, heat the olive oil and gently sauté the leek, garlic, and celery for 4 or 5 minutes; add parsley and carrots and sauté for another 2 or 3 minutes until fragrant and golden.
2. Stir in tomato paste, maple syrup, bay leaf, marjoram and chili flakes and sauté for another 2 or 3 minutes.
3. Add lentils and water; bring to a gentle simmer. Cover pot and cook slowly over a low flame until lentils are tender, about 45 minutes.
4. In a small bowl, blend the miso paste with a few tablespoons of the soup and stir into pot. Add a little water if soup is too thick. Taste to adjust seasoning.
5. Garnish each serving with fresh lemon or lime juice and a little chopped parsley or cilantro.

Preparation time: 15 minutes.
Cooking time: 45 minutes.