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.
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View recipeStir 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.
