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.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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