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Cosy Lemony Lentil Soup
Lunch

Cosy Lemony Lentil Soup

35 min Serves 4

This is the pot of soup that lives in my fridge on the weeks I'm trying to look after myself. It's cheap, it freezes, and one bowl gets me through the whole afternoon.

Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 cup dried red lentils, rinsed
  • 4 cups vegetable stock
  • 1 tin chopped tomatoes
  • 1 lemon, juiced
  • Salt and pepper to taste
  • Fresh parsley to serve

Method

  1. 1

    Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 6–8 minutes until softened.

  2. 2

    Stir in the garlic and cumin and cook for another minute until fragrant.

  3. 3

    Add the lentils, stock, and tomatoes. Bring to a boil, then reduce to a simmer.

  4. 4

    Cook for 20–25 minutes, stirring now and then, until the lentils are soft and the soup has thickened.

  5. 5

    Stir through the lemon juice, season generously, and top each bowl with parsley.

Notes

For a smoother soup, blend half of it and stir it back in. It thickens as it sits, so loosen with a splash of water or stock when you reheat. Freezes perfectly for up to three months.