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Smoky Tomato & Red Lentil Soup
Emily Davenport
2-3 servings
10 minutes
108
British
Soup
The perfect, quick and easy soup that can be on the table in half an hour! A delicious Smoky Tomato & Red Lentil Soup from the Quick After-Work Cookbook.
Ingredients
- Sunflower oil 1 tbsp
- Onion 1, peeled and chopped
- Carrot 1, peeled and chopped
- Celery 1 stick, chopped
- Red lentils 110g (4oz), rinsed
- Smoked paprika 1 tsp
- Chopped tomatoes 227g can
- Water 750ml (1¼ pints)
- Vegetable stock cube 1
- Salt and freshly ground black pepper
- Find this recipe in the Quick After Work Cookbook
Directions
Heat the oil in a saucepan over a medium heat, add the onion, carrot and celery and cook for 5-7 minutes until the vegetables have softened
- Add the lentils and paprika to the pan and cook for about a minute, stirring continually. Add the tomatoes and water and crumble in the stock cube. Bring to the boil then reduce the heat, cover the pan and simmer for 20 minutes or until the lentils are tender. Season to taste with salt and pepper
Spoon the soup into warmed bowls, or purée using a stick blender or in a food processor before serving