Serves 4 as a lunch or main course
This soup is quite rich with warming spices of paprika, smoked paprika and chilli. It is packed full of goodness and makes a perfect lunch or dinner main course.
It is vegetarian and vegan, as long as the stock is vegan.
250g Puy lentils, washed and rinsed
3 tablespoons olive oil
2 medium onions, roughly chopped
3 fat cloves of garlic, peeled and finely chopped
3 medium carrots, peeled and diced
4 celery sticks, diced
4 sweet peppers, various colours, deseeded and diced
Freshly ground black pepper
2 rounded tablespoons paprika
1 rounded tablespoon smoked paprika
1 tsp dried thyme
¼ tsp dried chilli flakes
1 x 400 g tin chopped tomatoes
1 ½ litres vegetable stock
3 tablespoons red wine vinegar
Bring a large pan of unsalted water to a boil, add the lentils and simmer for 35 minutes until soft. Drain and set aside.
Meanwhile, heat the oil in a large pan and add the onion. Cook the onion gently for 5 minutes then add the garlic and cook for 1 minute. Add the carrots, celery and peppers and season generously with salt and pepper. Turn the heat down low, cover the pan and sweat the vegetables for 15 minutes.
Stir in the paprika, smoked paprika, thyme and chilli flakes, then add the tomatoes, stock and vinegar. Add the cooked lentils. Stir well, bring to a gentle simmer and cook covered for 1 ½ hours, stirring occasionally. Check the seasoning and serve piping hot.