Red lentil and tomato soup

• 1 tbsp olive oil
• 1 onion
• 2 carrots
• 1 clove garlic
• 1 tsp ground cumin
• 1 cup red lentils, 200 g
• 1 can chopped tomatoes, 400 g
• 1 l vegetable stock check the label
• salt and a squeeze of lemon, to finish

1. 1

   Put the lentils in a sieve and rinse them under the tap until the water runs clear.

   Wash the lentils in a sieve.

2. 2

   With a grown-up: sharp knife

   Peel and chop the onion, carrots and garlic into small pieces.

3. 3

   With a grown-up: hot pan

   Heat the oil in a big pot over medium heat. Cook the onion and carrot for 5 minutes, stirring now and then.

   Timer 5 min
4. 4

   With a grown-up: hot pan

   Add the garlic and cumin and stir for 1 minute, until it smells good.

5. 5

   With a grown-up: boiling water

   Add the lentils, tomatoes and stock. Bring to the boil, then turn the heat down and simmer with the lid half on for 20 minutes, until the lentils are soft.

   Timer 20 min
6. 6

   With a grown-up: blender

   Let it cool for a few minutes, then blend until smooth, or leave it chunky.

7. 7

   Taste, then add salt and a squeeze of lemon.

   Taste it. Add salt and lemon.

Tips

Many stock cubes contain wheat or barley: choose one marked gluten-free. The soup thickens in the fridge; add a splash of water when you reheat it.