Greek Red Lentil Soup

• 200g red lentils
• 1 onion
• 3 garlic cloves
• 1 can chopped tomatoes
• 1 tsp cumin
• 1 tsp smoked paprika
• 750ml vegetable stock
• Juice of 1 lemon
• 3 tbsp olive oil

1. 1

   Rinse the lentils until the water runs clear. Dice the onion and mince the garlic.

2. 2

   Heat the olive oil in a large pot over medium heat. Cook the onion 6–7 min until soft and golden.

3. 3

   Add the garlic, cumin, and smoked paprika. Stir for 1–2 min until fragrant.

4. 4

   Pour in the chopped tomatoes and stir. Add the rinsed lentils and vegetable stock. Stir well and bring to a boil.

5. 5

   Reduce heat and simmer uncovered 20–25 min, stirring occasionally, until the lentils are completely soft and the soup has thickened. Add a splash more water or stock if it thickens too much.

6. 6

   Squeeze in the lemon juice and stir. Taste and adjust salt and seasoning — it should be bright, earthy, and fragrant.

7. 7

   Serve with a drizzle of good olive oil and crusty bread.