Add the oil to a soup pot over medium heat. Add the onions and cook until soft and becoming translucent, about 3-5 mins.

Add the carrot and celery and cook until the vegetables begin to soften, again about 3-5 mins. Add the garlic and cook for another minute.

Add the stock and lentils, stirring well. Bring the soup to boil and turn down to a simmer. Simmer with the lid off for 20 mins.

Add in the balsamic glaze, cumin and curry powder, stir well and remove from heat. Use a stab blender to blend some of the soup. Blend enough to thicken the soup but the mix should still have whole vegetable pieces and lentils.

Serve straight away with toast or you can put it in an airtight container and put it in the fridge for up to 5 days or the freezer for up to 6 months.