Tomato, lentil and cheddar soup

Method Print recipe

1. Place the oil in a pan and gently heat on the stove.
2. Add the onions and carrots and cook until tender.
3. Add the garlic and herbs to the pan and fry for a couple of minutes.
4. Then add the chopped tomatoes, tomato puree and vegetable stock and bring to the boil, before turning down the heat and allowing to simmer.
5. Wash and cook the lentils and set to one side.
6. Spiralize the courgette or finely slice.
7. Once soup is correct consistency, blitz using a blender then add the lentils, courgettes and cheddar and fold through.

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