Red Lentil and Vegetable Soup

About this recipe

Red lentils cook quickly and break down into a naturally creamy soup with no cream needed. This one is gently spiced with cumin and paprika and finished with a squeeze of lemon. It costs very little to make and freezes well for easy lunches.

Method

1. 1

   Step 1

   Heat the oil in a large pot over medium heat. Cook the onion, carrot and celery for 8 minutes until softened.

   8 min

2. 2

   Step 2

   Add the garlic, cumin and paprika and stir for 1 minute.

   1 min

3. 3

   Step 3

   Add the lentils, tomatoes and stock. Bring to the boil, then simmer for 20 minutes until the lentils are very soft.

   20 min

4. 4

   Step 4

   Blend some or all of the soup for a smoother texture.

5. 5

   Step 5

   Stir in the lemon juice, season and serve with parsley.