Lentil Soup with coriander

Ingredients:
Olive oil
2 shallots, finely chopped
1 carrot, cubed
1 potato, cubed
1 fennel bulb, finely sliced
1 pc celeriac (about a quarter of a bulb), cubed
1 clove of garlic, finely chopped
400g red lentils (or any other kind that doesn't need soaking or endless cooking), washed
125g salami or chorizo, cubed
2 cans of pizza tomatoes (a 400g)
4 tsp tomato puree
2l chicken broth
a few bay leaves
good pinch of cumin
good pinch of cayenne pepper
salt
pepper
juice of quarter of a lemon
fresh coriander

How to make it:
Heat the olive oil in a big non-stick pan and add the shallots, carrot, celeriac, potato and fennel. Fry on a medium heat for about 5 mins. Add the tomato puree, garlic and salami (chorizo) and leave for a further 2-3 mins. Add the lentils, tomatoes and bay leaves, stir, then add the chicken broth. While bringing everything back to the boil, add the cumin and cayenne pepper (or vary according to taste). Simmer for about 30 mins or until the lentils are soft (this should really not take longer than 30 mins or you were using the kind of lentils that need to be on the stove for 10 hours). Finally, add the lemon juice, fresh coriander, salt and pepper to taste. Serve with a dollop of sour cream and some crusty white bread.