This red lentil soup will warm you right up

There are few ingredients as versatile and of good value as the humble lentil, and this warming, lemony red lentil soup is just the midweek dinner you need. Plus, plenty of leftovers for later!

Ingredients:

  • 250 g dried red lentils
  • 2 T olive oil
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 2 cloves garlic, crushed
  • 2 T tomato paste
  • 1 t ground paprika
  • Red pepper flakes, a pinch
  • 8 cups vegetable stock
  • 1 lemon, juiced
  • Sea salt and freshly ground black pepper, to taste
  • Mint, torn, to garnish

Method:

  1. Rinse the lentils and drain well.
  2. Gently heat the oil in a pan. Add the onion and carrots and cook until softened but still pale, adding more olive oil if necessary. Stir in the garlic.
  3. Add the tomato paste, paprika and red pepper flakes.
  4. Stir in the lentils and then pour in the stock. Bring to a simmer, then cook gently, half-covered, for 30 minutes, or until the lentils are very tender.
  5. Blend until smooth. Add the lemon juice and season to taste, adding more lemon juice if necessary. Garnish with mint before serving.

(Serves 6)

Looking for a quick fix?

SHOP SOUPS