Lentil Tomato Soup

1 onion, chopped

2-3 carrots, chopped

2 cloves garlic, chopped

1 c red lentils

1 can tomatoes

2 c stock (chicken or vegetable)

Saute vege, season with rosemary, oregano, thyme, paprika, cumin, salt & pepper

Add lentils, tomatoes and stock. Bring to a boil, then reduce to a simmer until lentils are cooked. Add more liquid if necessary to keep it soupy otherwise it will thicken and be stewy. Add juice of 1 lemon, fresh parsley and chilli flakes to taste.

Top with Parmesan, Feta or cream

Serve with crusty bread or croutons

Always could stir through some spinach for added greens