Hearty Vegetable and Lentil Soup

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Method:

    1. Spray a large pot with low-calorie cooking spray and heat over medium heat.
    2. Add the chopped onion and garlic, cooking for about 5 minutes until soft.
    3. Stir in the carrots, celery, courgette, and red pepper. Cook for another 5 minutes, stirring occasionally.
    4. Add the rinsed red lentils, vegetable stock, chopped tomatoes, smoked paprika, and thyme.
    5. Bring to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the lentils and vegetables are tender.
    6. Season with salt and pepper to taste.
    7. Optional: Use a hand blender to blitz the soup to your desired consistency—either smooth or leave it chunky.
    8. Garnish with freshly chopped parsley and serve.
    • You can make a large batch and store it in the fridge or freezer for meal prep.

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