Red Lentil Soup

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp smoked paprika
• 200 g red lentils, rinsed
• 1 can (400 g) chopped tomatoes
• 1 liter vegetable stock
• 1 tsp salt
• Juice of ½ lemon
• Chopped parsley and chili flakes, to serve

Method

1. 01Heat the oil in a large pot over medium heat. Cook the onion and carrots for 6 minutes until softened.
2. 02Add the garlic, cumin, coriander and paprika and stir for 1 minute until fragrant.
3. 03Add the lentils, tomatoes, stock and salt. Bring to a boil, then lower to a simmer.
4. 04Simmer for 20 minutes, stirring occasionally, until the lentils have broken down and the soup is thick.
5. 05Blend half the soup with a stick blender for a creamy texture, or leave it chunky. Stir in the lemon juice.
6. 06Taste for salt and serve topped with parsley and a pinch of chili flakes.