lunch
Smoky Tomato & Red Lentil Soup
Red lentils are one of the most practical plant-protein sources; this soup is high in fiber and reheats effortlessly across the week.
10 min prep · 30 min cook · 40 min in total · serves 4
What you need
- 250g red lentils, rinsed
- 1 can chopped tomatoes
- 1 liter vegetable stock
- 1 onion, diced
- 3 garlic cloves, sliced
- 2 tsp smoked paprika
- 1 tsp cumin
- Juice of 1 lemon
- Olive oil, salt, pepper
What to do
- 1Soften onion in olive oil for 5 min; add garlic, paprika, and cumin; cook 1 min.
- 2Add lentils, tomatoes, and stock; bring to a boil then simmer 25 min until lentils are soft.
- 3Blend half the soup for a partly smooth texture; season.
- 4Finish with lemon juice; adjust consistency with water if needed.
- 5Batch: keeps 4 days in fridge; freezes well.
