Red Lentil Soup

Peel the garlic and onion and finely chop them. Scrape or peel the carrots, then grate them finely.

Heat the olive oil in a saucepan over medium heat. Add the onion, garlic, and carrot and cook for about 3 to 4 minutes.

Stir in the yellow mustard seeds and cook for a few more minutes. Wash and roughly chop the tomatoes, then add them to the saucepan.

Add the red lentils, mix everything well, and pour in the vegetable stock.

Reduce the heat, cover the saucepan, and simmer gently for another 30 minutes, or until the lentils are tender.

Squeeze the half lemon and stir its juice into the soup. Season with salt and ground black pepper to taste.

Wash, dry, and roughly chop the parsley. Serve the soup in warmed bowls and finish with the chopped parsley.