Red lentil soup

Ingredients

• 2 tbsp olive oil or butter
• 1 onion, chopped
• 1 carrot, chopped
• 2 cloves garlic, chopped
• 1 tbsp tomato paste
• 1½ tsp ground cumin
• 1 tsp paprika or red chilli flakes
• 1 cup (200 g) red lentils, rinsed
• 5 cups (1.2 litres) vegetable or chicken stock
• 1 tsp salt
• Lemon wedges to serve

Method

1. Heat the oil in a pot and fry the onion and carrot for 6 to 8 minutes until soft.
2. Add the garlic, tomato paste, cumin and paprika and stir for 1 minute.
3. Add the lentils and stock. Bring to a boil, then simmer 20 to 25 minutes until the lentils have fallen apart.
4. Blend until smooth (or leave rustic), season with salt and thin with water if needed.
5. Serve with lemon wedges and a drizzle of paprika butter.