RRed lentil and tomato soupVeganThick, warming and made from store-cupboard staples.Serves6Prep10 minCook25 minTotal35 minStart cookingIngredients−6 servings+1 tbsp olive oil1 onion, chopped2 carrots, chopped200g red lentils, rinsed1 400g tin chopped tomatoes1.2 litres vegetable stock1 tsp smoked paprikaMethod1Warm the oil in a large pan and soften the onion and carrots for 5 minutes.2Add the lentils, tomatoes, stock and paprika. Bring to the boil, then simmer for 20 minutes until the lentils are soft.3Blend until smooth and season to taste.Start cooking