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Red Lentil and Vegetable Soup

A thick, spiced soup that makes a filling lunch.

Ingredients

• 1 tbsp olive oil
• 1 onion
• 2 carrots
• 2 garlic cloves
• 2 tsp ground cumin
• 200 g red lentils
• 400 g tinned chopped tomatoes
• 900 ml vegetable stock
• 1 lemon

Method

1. Chop the onion and carrots and crush the garlic. Rinse the lentils.
2. Heat the oil in a large pan over a medium heat. Add the onion and carrots and cook for 8 minutes until soft.
3. Add the garlic and cumin and cook for 1 minute.
4. Add the lentils, tomatoes and stock. Bring to the boil.
5. Simmer for 20 minutes, stirring now and then, until the lentils are soft.
6. Blend part of the soup with a stick blender for a thick, chunky texture.
7. Taste and season with salt and pepper, add a squeeze of lemon juice and serve.