Tomato lentil soup

The ideal accompaniment to a bonfire night outing, a chilly afternoon or a shivery dip in a river. Nourishing and tasty, it’ll warm your cockles.

• 1 onion, finely chopped
• 1 clove of garlic, minced
• 2 tbsp veg oil
• 100g red lentils
• 1 tbsp tomato puree
• ½ tsp dried thyme
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 500ml stock
• 1 tin chopped tomatoes
• Pinch of sugar
• Squeeze of lemon
• Salt and pepper

1. Heat the oil, add the onions and cook for 5 mins until translucent
2. Add the tomato puree, garlic, thyme, cumin and paprika and cook for 2 mins
3. Rinse the lentils and add to the pan with the stock. Bring to the boil then cook for 20 mins stirring occasionally until lentils are soft
4. Add tinned tomatoes and sugar. Cook for a further 10 mins
5. Add lemon juice and season to taste