Ingredients
What you need
- 220g red lentils
- 2 tins chopped tomatoes
- 2 carrot
- 1 red onion
- 2 cloves garlic
- 800ml vegetable stock
- 1 tbsp tomato puree
- 1 tsp smoked paprika
- 1 tbsp olive oil
You'll also need
saucepan, blender
Recipe
Cooking steps and ingredient details are being prepared.
Lunch recipe
Tomato and red lentil soup with carrot, onion, garlic, and smoked paprika for an easy batch-cook lunch.
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Ingredients
saucepan, blender
Method

Dice the red onion and carrots into small, even pieces, finely chop the garlic, and rinse the red lentils in a sieve until the water runs mostly clear.

Warm the olive oil in a large saucepan over a medium heat, then cook the onion and carrot for 6 to 7 minutes until glossy and starting to soften.

Stir in the garlic, tomato puree, and smoked paprika for 1 minute until the tomato puree darkens slightly.

Add the red lentils, chopped tomatoes, and hot vegetable stock, then bring to a steady simmer.

Simmer for 18 to 20 minutes, stirring occasionally, until the lentils have collapsed and the soup looks thick and rust-red.
Blend until smooth or leave partly chunky, then taste and loosen with a splash of hot water if it has thickened too much for soup pots.