Lemony Red Lentil Soup

Ingredients

• 300 gdry red lentils
• 1medium onion
• 2medium carrots
• 2cloves garlic
• 2 tbsptomato paste
• 2 tspground cumin
• 1¼ tspsmoked paprika
• 1500 mllow-sodium vegetable broth
• 1¼ tbspextra-virgin olive oil
• 2½ tbsplemon juice
• ½ tspsalt
• 150 gplain 0% Greek yogurt, to serve

Method

1. Dice the onion and carrot and mince the garlic. Rinse the lentils until the water runs clear.

2. Heat the oil in a large pot over medium heat. Add the onion, carrot and garlic and cook, stirring, until soft, about 6 minutes. Stir in the tomato paste, cumin and smoked paprika for 1 minute.

   7 min timer

3. Add the lentils and broth. Bring to a boil over high heat, then lower to medium-low and simmer, stirring now and then, until the lentils are completely soft, about 18 minutes.

   18 min timer

4. Blend the soup smooth with a stick blender, or carefully in batches in a blender with the lid vented.

5. Stir in the lemon juice and salt, then taste and adjust.

6. Serve topped with a spoon of Greek yogurt. It thickens on standing; thin with water when reheating.

Storing and reheating

Keeps 5 days or 3 months frozen.