1tspchilli flakesbut add as much or as little as you like
2tspsmoked paprika
400gtinned tomatoes
500glentilsfollow the instructions on the back to prepare but go for easy
800gcannellini beans2 tins
1ltrchicken stock
2handfulsgreens or kale
2tbsplemon juice
1cupvegan mozzarellato sprinkle on top at the end
salt and pepper to season
1cupgrated mozzarella
Instructions
Finely chop the celery, carrots, onion and garlic and add to a fairly deep frying pan, on a medium heat with heated oil.
Add the chilli, smoke paprika, cumin and curry powder and cook for 10-15mins or until the vegetables soften.
In the meantime (for the meatlovers), in another frying pan with oil, add your bacon to a medium heat and gently cook until the back is oozing its delicious flavours and goes a little crispy. Set to the side.
Then once the vegetables are softened, add the lentils and 1 litre water or vegetable stock and bring to the boil, then simmer until soft.
Lastly, pour in the cannellini beans (drain first). Pour half the soup into another bowl and add the bacon and the juices
Bring both pans back to the boil and simmer for another 10 minutes. You may need to add a little water if the soup is a bit thick.
Season to taste then serve in bowls with some chopped parsley on top.
Perfect hearty soup for both the meat lover in the family and the vegan or vegetarian.
Notes
Be warned: Vegan mozzarella doesn't melt! So if like me, you went full immersion (but still added the bacon), I wouldn't advise it. Real mozzarella will melt and give a lovely creamy addition to the final presentation and taste.