This thick vegetarian soup is perfect for winter with its smoky depths and a hit of lemon zing.
Serves 4-6
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
1 Tbsp olive oil
1 onion, finely chopped
1 carrot, diced
2 x 400g cans of brown lentils, rinsed and drained
1 x 400g can chopped tomatoes
500ml vegetable stock
2 bay leaves 2 tsp dried oregano
lemon wedges
Method
Heat the oil in a large saucepan over medium heat. Saute the onion and carrot, stirring occasionally, for 5 minutes or until soft.
Add all of the remaining ingredients to the pot. Bring the mixture to the boil and then reduce to a simmer.
Simmer for 15 minutes.
Once cool, remove the bay leaves and discard.
If you like your soup chunky, blend half the mixture and combine it with the remaining half.
If, like me, you prefer a smooth soup, blend all of the mixture to your preferred consistency. You may need to add a little more water or stock if it is too thick.
Serve with lemon wedges - the lemon lightens the flavour and gives the soup zing. Make sure you add a generous squeeze of lemon juice to maximise the flavour.
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