Red lentil, carrot, and tomato soup

Ingredients

• •250 g red lentils
• •300 g carrot
• •1 each onion
• •400 g canned chopped tomatoes
• •1000 ml vegetable stock
• •1 tbsp olive oil
• •1 tsp ground cumin
• •8 slice bread

Steps

1. 1Rinse lentils. Dice onion and carrots. Warm oil in a large pot and soften vegetables for 6 minutes. Stir in cumin.
2. 2Add lentils, tomatoes, and stock. Bring to a boil, then reduce to a simmer for 20–25 minutes, until lentils and carrots are soft. Stir occasionally and add water if needed.
3. 3Mash lightly with a spoon for a thicker texture. Taste before adding any extra seasoning, as stock varies. Serve with two slices of bread per person.