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
Cut the carrot into bite-sized pieces, finely chop the red onion, rinse the red lentils, open the chopped tomatoes and keep the tomato puree ready.
Heat 1 tablespoon olive oil in a saucepan over a medium heat. Cook carrot and red onion with a pinch of salt and black pepper for 5-6 minutes until starting to soften but not brown. Stir in garlic and smoked paprika for 1 minute until fragrant.
Pour in 800ml vegetable stock, then add red lentils, chopped tomatoes and tomato puree. Scrape the base of the pan so the softened vegetables flavour the soup, then bring to a steady simmer.
Simmer for 12-15 minutes until the vegetables are tender and the lentils are soft.
Taste and adjust with black pepper. Portion into soup pots with the bread or topping on the side, then cool quickly before chilling if packing ahead.
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