Lentil And Celery Soup

2 tablespoons polyunsaturated vegetable oil
1 onion, peeled and chopped
3 celery stalks, chopped
1 clove garlic, peeled and crushed
175 g/6 oz red lentils
1 litre/13/4 pints water
bouquet garni
salt
freshly ground black pepper

Heat the oil in a large pan, add the onion and fry until softened. Add the remaining ingredients, with salt and pepper to taste. Bring to the boil, cover and simmer for 30 to 35 minutes, stirring occasionally.

Check the seasoning and remove the bouquet garni. Pour into a warmed soup tureen to serve. If liked, sieve yogurt into each bowl.

SERVES 4