Red lentil and spinach soup

Red lentils cook down in about 20 minutes, so this soup needs no soaking and no blender. I make a double batch and freeze half in single portions for the weeks when cooking is the last thing I want to do.

Ingredients

• 1 tbsp olive oil
• 1 onion and 2 carrots, finely chopped
• 2 cloves garlic, sliced
• 1 tsp ground cumin, ½ tsp smoked paprika
• 200 g red lentils, rinsed
• 1 can (400 g) chopped tomatoes
• 1.2 l vegetable stock
• 100 g fresh spinach
• Juice of ½ lemon, salt and pepper

Method

1. Warm the oil in a large pot and cook the onion and carrots for 6–7 minutes until soft.
2. Add the garlic and spices and stir for one minute.
3. Add the lentils, tomatoes and stock. Bring to a boil, then simmer for 20 minutes, stirring now and then.
4. When the lentils have fallen apart, stir in the spinach until it wilts.
5. Season with salt, pepper and the lemon juice. Taste and add more lemon if it feels flat.

The soup thickens as it cools. When reheating, add a splash of water or stock.

To serve

A spoon of yogurt and some toasted seeds on top, or a slice of wholegrain bread on the side.