Turkish Lemon Red Lentil Soup

Ingredients

• 280g red lentils, rinsed
• 2 lemons, zest and juice
• 1 onion, chopped
• 1 carrot, diced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tbsp tomato puree
• 1.2 litres vegetable stock
• 1 tsp dried mint
• 4 small wholemeal flatbreads

Method

Soften the onion and carrot in olive oil.

Add cumin, paprika and tomato puree and cook for 1 minute.

Stir in lentils and stock and simmer until completely tender.

Blend until smooth, then add lemon zest and enough juice to taste.

Serve with mint, a pinch of paprika and warm flatbread.