Red Lentil Soup

Ingredients: The ingredient amounts are for six servings.

• Olive Oil 1 tbsp
• Paprika 2 tsp
• Black Pepper ¼ tsp
• Chicken Stock 1 cube
• Water 1200ml or 40fl oz
• Red Lentils 300g or 10.6oz
• Fresh Parsley 2 tbsp, chopped
• Brown Onion 1, medium diced
• Carrots 2, medium, peeled and diced
• Celery 3 sticks, diced
• Garlic Cloves 3
• Tomato Paste 1 tbsp
• Salt pinch
• Cumin 2 tsp

Instructions:

Heat the olive oil in a large pot or Dutch oven over medium heat.

Add the onion, carrots, and celery, then cook for around 5 minutes, stirring
occasionally, until the onion has softened. Stir in the garlic, tomato paste, salt,
cumin, smoked paprika, and black pepper. Cook for 1 to 2 minutes, stirring
regularly, until fragrant and the tomato paste darkens slightly.

Pour in the stock and add the red lentils. Stir well and bring to a gentle simmer over
medium-high heat. Reduce the heat to low, cover, and simmer for 15 to 18 minutes,
or until the lentils are tender.

Leave the soup as it is for a chunkier texture, or blend with an immersion blender
for a smoother consistency. You can also transfer it carefully to a blender if
preferred.

Taste and adjust the seasoning with extra salt if needed. Ladle into bowls and
finish with chopped parsley if using.