🍛
Method
1
Soften the base
Heat the olive oil in a large heavy-based pot over a medium heat. Add the diced onion and celery and cook gently for 8–10 minutes, stirring occasionally, until soft and translucent. Don't rush this — the longer you cook the aromatics, the more flavour you'll get in the finished soup.
2
Add garlic and spices
Add the minced garlic, smoked paprika, cumin, coriander and turmeric. Stir constantly for 1–2 minutes until fragrant. The spices will darken slightly and the kitchen will start to smell absolutely wonderful.
3
Add the remaining vegetables
Add the diced carrots and stir to coat in the spiced oil. Cook for 2 more minutes, then pour in the chopped tomatoes. Stir well, scraping any sticky bits from the bottom of the pot.
💡 Tip
Rinse the lentils thoroughly under cold water until the water runs mostly clear. This removes excess starch and prevents the soup from becoming too thick or stodgy.
4
Add lentils and stock
Add the rinsed red lentils and pour in the vegetable stock. Bring to a boil, then reduce the heat and simmer uncovered for 20–25 minutes, until the lentils have completely broken down and the soup is thick and creamy.
5
Blend (partially, optional)
For a creamier texture, use an immersion blender to partially blitz the soup — about 5–6 pulses. You want to keep some texture rather than making it completely smooth. Alternatively, leave it as is for a more rustic, chunky soup.
6
Season and serve
Squeeze in the lemon juice and season generously with salt and pepper. Taste and adjust — you may want a little more smoked paprika or lemon. Ladle into bowls, scatter with fresh parsley or coriander and serve with crusty bread for dunking.
🧊 Freezer friendly
This soup freezes brilliantly for up to 3 months. Let it cool completely, then portion into freezer bags or containers. Defrost overnight in the fridge and reheat gently on the hob with a splash of water.
My Monday story
This was one of the first recipes I ever made for No Meat Monday. I was sceptical that a bowl of lentils would be satisfying enough to replace my usual Monday pasta, but from the first time I made this I was converted. It's the kind of soup that improves overnight, so if you have leftovers, Tuesday's lunch will be even better.
The smoked paprika is non-negotiable. Regular paprika just doesn't give you that deep, almost meaty depth of flavour that makes this soup so moreish. Look for Spanish smoked paprika (pimentón) — a tin lasts months and is worth every penny.