Store-Cupboard Lentil & Tomato Soup

This is the soup I make when the fridge is empty and I need something warm in fifteen minutes. Tinned lentils, tinned tomatoes, garlic from a jar, and a pinch of dried herbs. It's rich, savoury, and tastes like something that's been simmering all afternoon. It hasn't. It's been simmering for ten minutes. Your secret is safe.

Ingredients (Serves 2–3):

• 1 x 400g tin of green or brown lentils, rinsed and drained
• 1 x 400g tin of chopped tomatoes
• 1 tsp garlic paste (or ½ tsp garlic powder)
• 1 tsp dried oregano or mixed herbs
• 300ml vegetable stock (made with a stock cube or powder)
• A drizzle of olive oil
• Salt and pepper

Method:

1. Put the lentils, tomatoes, garlic, herbs, and stock in a saucepan.
2. Bring to a simmer and cook for 10–12 minutes until slightly thickened.
3. Blend with a stick blender if you want it smooth, or leave it chunky.
4. Season with salt and pepper. Drizzle with olive oil before serving.

Why it's gut-friendly: Lentils are a prebiotic powerhouse, packed with fibre that feeds good gut bacteria. Tinned tomatoes are rich in lycopene, an antioxidant. Olive oil is anti-inflammatory.