4cups(1.2 litres) vegan stock(plus more if necessary)
1½cups(300 g) dried red split lentils
Salt and pepper to taste
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Heat the oil in a large saucepan on medium heat and add the onion and carrot. Season with salt and pepper and cook for 5-6 minutes, stirring occasionally until starting to soften.
Once starting to soften, add the diced red pepper and garlic and cook for another couple of minutes.
Next, stir in the smoked paprika and dried mixed herbs. Mix well for 30 seconds, then add the tinned tomatoes and break these apart with a spoon. Rinse the can by swirling some water around in it then also add this to the pan.
Add the vegan stock and dried red lentils. Bring to a gentle simmer, then reduce the heat and cook for 15-20 minutes or until the lentils are cooked through and starting to become mushy.
Taste the soup and adjust the flavours if necessary, then turn off the heat and blitz using a hand blender. For an extra-smooth soup, transfer to a larger, more powerful blender (you may need to do this in batches). If the soup seems too thick, thin it out with a little extra vegan stock or water.
Make it stretch: You can easily bulk this soup up with extra red lentils, diced potatoes, and vegan stock (or water) to match. You'll want to adjust the seasoning accordingly.Make it cheesy: To give this soup a cheesy edge, add a few tablespoons of nutritional yeast or grated dairy-free cheese towards the end of cooking.Add heat: This recipe doesn't include chilli, but feel free to add fresh chilli or chilli powder for an extra kick.Coconut milk: For a creamier soup, try stirring in a tin (or half a tin) of coconut milk with around 10 minutes to go. Gluten-free: To ensure that this recipe is 100% gluten-free, use a vegan stock that is certified or labelled as such. You'll want to do the same for any additional toppings or sides.Storage: Store this soup in the fridge for up to four days or freezer for up to six months.If you liked this recipe, you might also enjoy: