Arabic Lentil Soup

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1. 1Step 1: Pick over the lentils to make sure there aren't any little stones or grit, and set them aside.
2. 2Step 2: Heat olive oil in a large pot over medium heat. Add the onion, carrot and celery and saute until soft, 3-4 minutes.
3. 3Step 3: Add the garlic and spices, and stir for a further 2 minutes until the spices smell toasty and have coated the vegetables.
4. 4Step 4: Add the tomato and cook for 1-2 minutes, then add the lentils and rice and stir through.
5. 5Step 5: Add the vegetable stock, bring to the boil and then turn the heat down to a simmer. Cook until the lentils and rice are soft and completely cooked (if you've used red or yellow lentils they'll be breaking down at this point). Add extra stock or water if the soup is too thick.
6. 6Step 6: Preheat your oven to Combi Steam, 350°F/180°C, 80% (high) steam.
7. 7Step 7: Put the oil into a large ovenproof pot or casserole, then add the onion, carrot and celery. Stir, then cook for 5-6 minutes, until the oil is sizzling and the vegetables are becoming soft.
8. 8Step 8: Add the garlic and spices to the pot, stir and return to the oven for a further 2 minutes. Then add the tomato, lentils, rice and stock and stir well.
9. 9Step 9: Change your oven settings to Combi Steam, 300°F/150°C, 30% (low) steam. Return the pot to the oven and cook for 30-40 minutes, until the lentils and rice are soft and completely cooked (if you've used red or yellow lentils they'll be breaking down when you stir the soup). Add extra stock or water if the soup is too thick.
10. 10Step 10: Add salt to taste and blend (or half blend) the soup if you'd like it to be smoother.
11. 11Step 11: Squeeze the lemon juice into the pot and stir well, then serve the soup hot, with extra lemon and chopped cilantro or parsley scattered over the top.