Lentil soup

Ingredients

• 3 tbspolive oil
• 2onions, diced
• 2carrots, diced
• 4 clovegarlic, crushed
• 2 tspground cumin
• 1 tspground coriander
• 1 tspsmoked paprika
• 10 1/2 ozbrown lentils, rinsed
• 14 ozchopped tomatoes, one can
• 1 1/2 quartsvegetable stock
• 2lemons, juiced
• 3/4 ozfresh parsley, roughly chopped
• 2 tspsea salt, or to taste
• 1/2 tspblack pepper

Method

1. 1

   Heat the oil in a large pot over a medium heat and cook the onions and carrots with a teaspoon of the salt for 10 minutes, until soft and just beginning to color at the edges. Add the garlic and cook for a minute more.

2. 2

   Add the cumin, coriander and smoked paprika and stir them through the hot vegetables for 45 seconds, until the pot smells strongly of them.

3. 3

   Stir in the lentils, tomatoes and stock, bring to the boil, then turn down and simmer uncovered for 30 minutes, until the lentils are soft and starting to lose their shape and the soup has thickened.

4. 4

   Take the pot off the heat and stir in all the lemon juice, the parsley, the pepper and the rest of the salt. Taste, and add more lemon if it still tastes flat.