Table of Contents

Ingredients

• 2 cup red lentils (450g)
• 4 Tbs olive oil
• 3 carrots, diced finely
• 1 large spanish onion, diced finely
• 4 cloves garlic, chopped finely
• 2 tsp paprika
• 2 tsp cumin
• 3 tsp sweet paprika
• 1 tsp tumeric shopping list
• 1 small can tomato paste (5oz, or use home-made tomato paste)
• 12 cups vegetable stock or chicken stock
• finely grated rind of half a lemon
• sea salt and freshly ground pepper
• Feta Cheese
• Fresh Basil chopped up finely

The Fun Part

1. Sauté the carrot, onion and garlic in the oil over a low heat for 3 or 4 minutes.
2. Add the paprika, sweet paprika and cumin,
3. continue to cook over low heat for 6 - 8 minutes or until the vegetables begin to soften.
4. Stir in the tomato paste and cook for another minute or two.
5. Add the lentils and stock and bring to the boil.
6. Cook for 20 - 30 minutes, until the lentils are mushy and the vegetables cooked.
7. Stir from time to time.
8. Cut the feta into cubes (approximately 2cm cubes)
9. Serve the soup with feta cubes and sprinkled fresh basil

Notes