Vegan lentil and foraged wild sorrel soup recipe for two

25g coconut oil

1 onion, peeled and chopped

1 stem celery, sliced

1 medium carrot, peeled and sliced

75g red lentils

500ml vegetable stock

100g sorrel, coarse stems removed, leaves roughly shredded

1 tbsp coconut milk, plus a little extra to serve

Sea salt and freshly ground black pepper

Melt half the oil in a saucepan over a low heat, add the onion, celery and carrot, cover and sweat gently, stirring from time to time, for about eight minutes, until the vegetables are slightly softened but not coloured.

Stir in the lentils and stock, bring up to a simmer and cook on medium heat for about 15 minutes, until both the vegetables and lentils are soft.

Ladle the soup into a blender along with the raw sorrel, the remaining coconut oil and milk. Blend until smooth, adding a splash more stock/coconut milk if you feel the soup is too thick.

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