Red lentil and tomato soup

Name: Red lentil and tomato soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 300 g red lentils, rinsed; 1 onion, chopped; 2 carrots, chopped; 2 cloves garlic, finely chopped; 2 tbsp olive oil; 2 tsp ground cumin; 1 tin chopped tomatoes (400 g); 1½ L gluten-free vegetable stock; 1 lemon, juiced; salt and black pepper; 1 tsp chilli flakes

10 min prep · 30 min cooking · serves 6

A thick, gently spiced soup made from store-cupboard lentils and tinned tomatoes. It costs little, freezes well and is ready in about 40 minutes.

1 pan
Batch cook
Freezer friendly
Vegetarian
Vegan
Gluten-free
Dairy-free
Lunch
Dinner
Budget friendly

Ingredients

300 g red lentils, rinsed
1 onion, chopped
2 carrots, chopped
2 cloves garlic, finely chopped
2 tbsp olive oil
2 tsp ground cumin
1 tin chopped tomatoes (400 g)
1½ L gluten-free vegetable stock
1 lemon, juiced
salt and black pepper
1 tsp chilli flakes · can skip

Method

Warm the oil in a large pan over a medium heat and cook the onion and carrots for 8 minutes, until soft.
Stir in the garlic and cumin and give it another minute.
Add the lentils, tomatoes and stock. Bring it to the boil, then turn it down and simmer for 20 to 25 minutes, until the lentils have collapsed.
Season with salt and pepper, then stir in the lemon juice, which is what makes it taste finished.
Add the chilli flakes if your household likes heat.
It thickens as it stands, so loosen it with a splash of water when you reheat it.