Smoky Red Lentil Soup

A true one-pot wonder, this smoky split pea soup only gets better when eaten up the next day. The smokiness comes my favourite spice - smoked paprika. The split peas melt away to make a creamy broth and diced carrots add the perfect amount of sweetness to balance the dish.

Serves 6

Prep time: 15 mins

Total time: 40 mins

Ingredients: 

1 medium brown onion, finely diced

4 cloves garlic, minced
1⁄4 tsp freshly ground black pepper

1 tbsp smoked paprika
2 tsp dried thyme
1 1⁄2 cups red lentils peas
1 1⁄2 cups diced carrots
6 cups low-sodium vegetable stock

1 tbsp lemon juice
1 tbsp chopped fresh parsley

Method:

1. Preheat a large, heavy-based pot over medium heat.
2. Add the diced onion, and sauté until the onion is translucent - about 5 minutes. If the onion starts to stick, add a splash of the stock or water.
3. Add the garlic, pepper, paprika and thyme, and sauté for a further minute.
4. Add the lentils, carrots and vegetable stock to the pot. Cover and bring to a boil.
5. Once boiling, lower the heat to a simmer, and cook for 20 minutes, stirring occasionally to prevent it from sticking.
6. Once the lentils have softened, and the soup has thickened, stir in the lemon juice and taste for seasoning. Serve topped with a sprinkle of chopped parsley and a slice of crusty wholegrain bread.