Smoky Tomato Red Lentil Soup

• 150g red lentils
• 400g tin chopped tomatoes
• 1 onion, diced
• 3 garlic cloves, grated
• 700ml vegetable stock
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Pinch of chilli flakes
• Juice of 1/2 lemon
• 1 tbsp olive oil
• Salt and pepper
• Crusty bread to serve

1. 1

   Heat the olive oil in a large saucepan over medium heat. Add the diced onion and a pinch of salt and cook for 5 min, stirring occasionally, until softened and translucent.

2. 2

   Add the grated garlic, smoked paprika, cumin, coriander, and chilli flakes. Stir for 60 seconds until the spices are toasted and fragrant.

3. 3

   Rinse the lentils under cold water. Add to the pan with the tinned tomatoes and vegetable stock. Stir to combine.

4. 4

   Bring to a boil, then reduce to a steady simmer and cook uncovered for 15–18 min, stirring occasionally, until the lentils have completely dissolved into the soup and it has thickened.

5. 5

   Remove from heat and stir in the lemon juice. Taste and season generously — lentil soup needs more salt than you think. Serve as-is for a chunky texture, or blitz half of it for a smoother bowl.