Thick, warming lentil soup with carrots, tomato and a lemon lift

$3.83/serving$3.87at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• lentils (green or brown)1 cup dry
• carrot2 ea
• celery2 stalks
• yellow onion1 ea
• garlic3 cloves
• on the vine tomato3 ea
• vegetable stock5 cups
• cumin2 tsp
• lemon1 ea
• parsleya handful

Method

1Build the base

• •Dice the carrots, celery and onion.
• •Heat 2 tbsp oil in a soup pot over medium heat.
• •Cook the vegetables 5 minutes until softened.
• •Add the minced garlic and cumin and cook 1 minute until fragrant.

2Simmer the lentils

• •Chop the tomatoes and stir them in.
• •Add the rinsed lentils and the vegetable stock.
• •Simmer 25 to 30 minutes, stirring occasionally, until the lentils are completely tender.

3Finish

• •Blend 2 cups of the soup and stir it back in so it turns thick but still chunky.
• •Brighten with the juice of half of the lemon and season to taste.

4Plate

• •Ladle into two bowls.
• •Garnish with the chopped parsley and serve with the remaining lemon in wedges.