Lentil & Vegetable Soup

Prep time: 25 mins | Serves: 4

Ingredients:

•⁠ 20g olive oil

• 150g onion, finely diced

• 100g carrot, diced

• 100g celery, diced

• 10g garlic, finely chopped

• 5g ground cumin

• 3g smoked paprika

• 200g red lentils, rinsed

• 400g chopped tomatoes

• 900g vegetable stock

• 2g chilli flakes (optional)

• 4g sea salt

• 1g freshly ground black pepper

• 20g lemon juice

• 10g fresh parsley, chopped

Method:

1. Heat the olive oil in a large pan over medium heat.

2. Add the onion, carrot and celery. Cook for 6–8 minutes until softened.

3. Stir in the garlic, cumin, paprika and chilli flakes. Cook for 1 minute until fragrant.

4. Add the lentils, chopped tomatoes and vegetable stock. Stir well.

5. Bring to a simmer and cook for 20–25 minutes until the lentils are tender and the soup thickens.

6. Season with salt and pepper, then stir in the lemon juice.

7. Finish with fresh parsley.

8. Taste and adjust seasoning if needed — a pinch more salt, spice or lemon to suit your palate.

Storage:

Once cooled, store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months. Reheat gently, adding a splash of water if needed.