Mediterranean lentil soup

Heat 45 ml of extra virgin olive oil in a stock pot over medium heat.

Add the finely chopped zucchini, coat it in the oil and saute 4 to 5 minutes until lightly done, stirring about every minute; remove and set aside.

In the same pot at the same heat, add the chopped onion, garlic, celery and carrot, coat in the oil and stir continuously about 4 minutes until lightly sauteed without browning.

Add the oregano, thyme and crushed red pepper, mix, then the tomato sauce, and simmer 3 to 4 minutes until slightly thickened.

Rinse the lentils in a fine sieve.

Add the rinsed lentils and a litre of water, turn to high heat and mix gently.

At the boil, cover and drop to low; simmer about 20 minutes until the lentils are just cooked through, checking the packet time.

Turn off the heat and return the sauteed zucchini, so it does not go mushy.

Stir in the chopped basil and the lemon juice, then season with sea salt and black pepper.

Serve in a shallow bowl with a sliced baguette drizzled with olive oil.