Spiced Red Lentil Soup

Red lentils are a quiet superstar: they need no soaking, cook in twenty minutes, and collapse into a naturally creamy soup without a drop of dairy. Warm spices — cumin, coriander and a little smoked paprika — give this bowl real depth, while a squeeze of lemon at the end keeps it bright rather than heavy. It's the kind of cheap, nourishing pot that gets better as the week goes on.

Blend it fully smooth for an elegant bowl, or leave it a little rustic — both are good.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 3 garlic cloves, crushed
• 1 tbsp tomato paste
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp chilli flakes, optional
• 1 cup red lentils, rinsed
• 1 litre vegetable stock
• 1 tsp salt, to taste
• Juice of 1/2 lemon
• Fresh coriander or a swirl of yoghurt, to serve

Method

1. Heat the oil in a large pot over medium heat. Add the onion and carrots and cook for 6–7 minutes until softening.
2. Stir in the garlic, tomato paste, cumin, coriander, smoked paprika and chilli flakes. Cook for 1 minute until fragrant and the paste darkens.
3. Add the rinsed lentils and the stock. Bring to a boil, then lower the heat and simmer, partly covered, for 18–20 minutes until the lentils and carrots are completely soft.
4. Blend the soup smooth with a stick blender (or in a jug blender, in batches). Add a splash of water if it's thicker than you like.
5. Stir in the salt and lemon juice. Taste and adjust — it should be savoury with a gentle lift of acidity.
6. Serve hot, topped with fresh coriander or a swirl of yoghurt, with bread on the side.