Ingredients
2 tbsp olive oil
1 yellow onion
4 garlic cloves
1 carrot
¼ tsp paprika
¾ tsp cumin
0.95l vegetable stock
411g diced tomatoes/polpa
64g red or brown lentils
½tsp dried thyme
2 bayleaves
1 small can of chickpeas
237ml cooked vegetables (frozen peas & green beans)
Method
- Cook the onion in olive oil until transparent. Add the carrots, garlic paprika and cumin and cook for a few minutes until fragrant.
- Add the stock, lentils, thyme, bayleaves, chopped tomatoes and season with salt and pepper.
- Bring to a simmer and cook for 10 minutes.
- Add the chickpeas and cook for another 10 minutes/until the lentils are cooked and the carrots tender.
- Remove a jew cups of the soup and purée until smooth.
- Pout the puréed soup back in to the pot. Stir and taste.
- For a thicker soup, purée more of the soup.
- Add the peas & green beans.
- Simmer and serve.