How to Make Lentil Soup

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1.5 cups (300 g) dry brown or green lentils, rinsed
• 1 can (14 oz / 400 g) diced tomatoes
• 6 cups (1.4 L) vegetable or chicken broth
• 1.5 tsp kosher salt
• Juice of 1/2 lemon

1. Warm the oil in a large pot and cook the onion, carrots, and celery over medium heat for 8 minutes until soft.
2. Add the garlic, cumin, and paprika; stir 1 minute until fragrant.
3. Stir in the lentils, tomatoes, broth, and salt and bring to a boil.
4. Lower the heat and simmer, partly covered, for 30–35 minutes until the lentils are tender.
5. Mash a few ladles against the side of the pot to thicken it, then stir in the lemon juice.
6. Taste for salt and serve with bread.

• It thickens overnight — loosen leftovers with a splash of water when reheating.
• Any wilting greens can go in during the last 5 minutes.

Scan your fridge or cupboard and The Fridge and Cupboard will tell you what you can make from this recipe right now, and what to swap for anything missing.

• How to make Vegetable Stir-Fry
• How to make Tomato Soup
• How to make Roasted Vegetables
• How to make Greek Salad