Lentil and Tomato Soup

A dear friend of mine prepared this soup for us when we decided to have a quick lunch.
It was super easy to prepare and absolutely delicious. I think the lemon juice it the secret ingredient which brings all the flavors together.
This is a Rose Elliot recipe and has been around for a long time. I have just ordered her book "The New Complete Vegetarian", and I can't wait for it to arrive next week!

1 large onion

2 sticks celery, chopped

2 Tbspn olive oil

1 C (heaping) split red lentils, thoroughly washed and rinsed

14 oz can crushed tomatoes

1 1/2 pts vegetable stock

2 Tbsp lemon juice

salt and pepper to taste

1/3 C cheddar or Parmesan, grated (to serve)

fresh parsley or basil, finely chopped to garnish (optional)

Gently cook the onion and celery in olive oil, on a medium heat for about 10 minutes.

Stir in the lentils and then add the tomatoes and stock. 
Bring the soup to a boil, partially cover with a lid, and gently simmer for 30 minutes. 
Blitz with a stick blender and check the seasoning. 
Finally add the lemon juice. Stir well and serve with some grated cheddar and a garnish of parsley. 
Enjoy with some fresh bread and butter.