Finely chop the onion and garlic. Heat the olive oil in a pan and soften both until translucent.
Stir in the cumin and paprika and toast briefly until fragrant.
Rinse the red lentils under running water and add them to the pan with the passata and vegetable stock.
Bring everything to the boil and simmer over a medium heat until the lentils are soft and the soup has thickened. Stir now and then if needed.
Season to taste with lemon juice, salt and pepper. If you prefer a smoother texture, blend the soup briefly.
Ladle into bowls and serve with a little olive oil and fresh herbs.
Good to know
This soup is simple, warm and comforting. It's on the table quickly yet still tastes rounded and deep. Just right when you want something uncomplicated.
Swaps
Red lentils → yellow lentils (also provide protein and fibre, a little milder in flavour); passata → chopped tomatoes (unsweetened; more texture, a similar nutrient base); olive oil → avocado oil (heat-stable, mainly monounsaturated fatty acids); lemon juice → lime juice (similarly fresh, also provides vitamin C)
Allergens
The recipe is naturally gluten-free as long as the vegetable stock is gluten-free. Lentils and spices usually work well for everyday eating; for small children, season more mildly. In pregnancy, well-cooked lentils and heated tomatoes are fine.
