Ingredients

Method

• 250 g dried red lentils
• 2 T olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 cloves garlic, crushed
• 2 T tomato paste
• 1 t ground paprika
• Red pepper flakes, a pinch
• 8 cups vegetable stock
• 1 lemon, juiced
• Sea salt and freshly ground black pepper, to taste
• Sorrel, to garnish
• Mint, torn, to garnish

Method

Ingredients

Rinse the lentils and drain well. Gently heat the oil in a pan. Add the onion and carrots and cook until softened but still pale, adding more olive oil if necessary. Stir in the garlic.

Add the tomato paste, paprika and red pepper flakes. Stir in the lentils, then pour in the stock. Bring to a simmer, then cook gently, half-covered, for 30 minutes, or until the lentils are very tender.

Blend until smooth. Add the lemon juice and season to taste, adding more lemon juice if necessary. Garnish with sorrel and mint before serving.

Cook's note: This soup is smooth and lemony with a bit of a bite thanks to the paprika and red pepper. It's comforting and filling – one of my favourite winter warmers.

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