Weeknight lentil soup
This is the soup I make when I get home late and don't feel like thinking. Almost everything comes from the cupboard, and it keeps for days in the fridge, so I usually make a double batch.
What you need
- 2 tbsp olive oil
- 1 onion, 2 carrots and 2 celery sticks, all chopped small
- 3 cloves of garlic, sliced
- 1 tsp ground cumin and 1 tsp smoked paprika
- 250 g red or brown lentils, rinsed
- 1 tin of chopped tomatoes
- 1.2 litres of vegetable stock
- a couple of handfuls of spinach
- salt, pepper and half a lemon
How I make it
- Warm the oil in a big pot and cook the onion, carrot and celery for about eight minutes, until soft.
- Add the garlic and spices and stir for a minute, just until it smells good.
- Tip in the lentils, tomatoes and stock. Bring it to a boil, then turn it down and simmer for 25 minutes. Red lentils fall apart; brown ones hold their shape a bit longer.
- Stir in the spinach until it wilts, then season with salt, pepper and a squeeze of lemon.
If it gets too thick, add a splash of water. A spoon of yogurt on top is nice but not necessary. Crusty bread is necessary.