Red Lentil and Tomato Soup with Cheese Toastie

• 2 tbsp olive oil
• 4 celery stalks, diced small
• 1 onion or leek, finely chopped
• 1 red pepper, diced small
• 2 carrots, diced small
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 400g tin chopped tomatoes
• 1 tbsp tomato puree
• 150g split red lentils
• 1 litre vegetable stock
• Salt and pepper, to taste
• Squeeze of lemon, to taste (or 1 tsp apple cider vinegar)

To serve

• 100g Cocos Organic Natural Yog
• 4 tbsp toasted pumpkin seeds
• 1 tbsp fresh mint and coriander mix, finely chopped
• Pinch of chilli flakes
• Good drizzle of olive oil

Cheese toastie

• Sourdough
• Cheddar cheese

Heat the olive oil in a soup pan. Add the celery, onion, pepper and carrots and sauté for 6 - 8 minutes until soft. Add the garlic and spices and cook for 1 minute.

Add the tomatoes and tomato puree and stir to combine, then add the lentils, stock, salt and pepper.

Bring to the boil, then simmer for 20 - 25 minutes.

Blend roughly half of the soup with a stick blender and stir to combine.

Add the lemon juice or apple cider vinegar and adjust the seasoning to taste.

Spoon the soup into bowls and top with Cocos Organic Natural Yog, pumpkin seeds, herbs, chilli flakes and a good drizzle of olive oil.

Serve with grilled cheese toasties. To make the toasties, toast the bread under the grill, add the cheese and grill until melted.

Storage: keep in a container in the fridge for 3 days, or in the freezer for 2 months.