Weeknight lentil soup

This is the soup I make when the fridge is mostly empty and nobody wants to go to the shop. Red lentils, an onion, a carrot, a tin of tomatoes, and whatever spice jar is closest.

Ingredients

• 1 cup red lentils, rinsed
• 1 onion and 1 carrot, diced
• 1 tin chopped tomatoes
• 4 cups stock or water
• 1 teaspoon cumin, salt, a squeeze of lemon

Method

Soften the onion and carrot in a little oil for about eight minutes. Stir in the cumin, then the lentils, tomatoes and stock.

Simmer for 25 to 30 minutes, stirring now and then so the lentils don't catch on the bottom, until they've broken down. Season, add the lemon, and blend half of it if you like it thicker.

It keeps for four days in the fridge and tastes better on the second.