I have been a bit hit and miss with my Meatless Monday posts the last couple weeks – apologies. I have the next two lined up though, so don’t fear. And yep, you guessed it: they’re both soups. Well, tis the season and all that.

This one is kind to your wallet and waistline, although some digestive systems may not be keen on the combination of spice of lentils, but that’s a topic for a different type of blog. It takes about 20 minutes start to finish and costs pennies, so it’s all win for this autumn soup.

With a list of ingredients which are almost all guaranteed to be in your fridge or cupboard and punchy, spicy flavors, you can’t go wrong. It can be a quick weekend lunch, which means you don’t have to feel guilty about going out for a meal or indulging in a glass or two of wine, or it can be a brown bag staple as it was for me this past week.

Hearty and healthy, warming and interesting; this soup is one you will go back to again and again.

Bon appetit (without the meat)!

Recipe adapted from Olive magazine October 2013

Serves 4

6 Tbsp Red Lentils

3-4 Green Chillies, chopped

2 cloves Garlic

1 large Onion, chopped

1 large Carrot, grated

1 can Chopped Tomatoes

2 tsp Cumin Seeds

1 tsp Smoked Paprika

1L Vegetable Stock or Water

2 Limes, zested and juiced

1 Tbsp Oil

1. Add oil to a large soup pot and cook onion, chillies, garlic and carrots over a medium heat until softened, about 5 minutes.

2. Add cumin seeds, smoked paprika and lime zest and cook for a further minute.

3. Add lentils, tomatoes and stock or water and bring to a simmer.

4. Simmer for 15 minutes or until lentils are soft.

5. Blitz with a stick blender or in a liquidizer. Season with lime juice, salt and pepper and serve with a dollop of sour cream and a few cilantro (coriander) leaves.