- 2 14oz cans lentils
- 1 28oz can tomatoes
- 1 tablespoon smoked paprika
- 1 teaspoon dried chilli
- 1 tablespoon tamari
- Place, lentils and their canning liquid, tomatoes, paprika and chilli in a medium saucepan and bring to a simmer.
- Crush tomatoes to break them up a little with a spoon.
- Simmer, covered for 2-3 minutes or until the soup is lovely and hot.
- Taste and season with soy sauce, a little salt and pepper. Drizzle with some peppery extra virgin olive oil for some richness.