A good warming soup for the autumn evenings (although I might be eating mine for lunch). G
Meal for four
1 onion, chopped
1 tin chopped tomatoes
2 carrots, grated
2 tsp smoked paprika
1/2 tsp cumin
1 tsp oregano
1/2 vegetable stock cube
1/4 of the tomato tin red lentils
- Fry the onions in a splash of olive oil.
- Add the carrot, then stir in the chopped tomatoes.
- Add 1 tin full of water, then the lentils (also measured in the tin), spices and stock cube. Then simmer for about half an hour.
- Allow the mixture to cool, then blend with about 200ml water until nearly smooth.
Best served with a chunk of bread, try my bacon and cheese pinwheel buns for a fun accompaniment.