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This cheesy lentil and vegetable soup is made with frozen vegetables, dried lentils and potatoes
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for a delicious budget-friendly family dinner. To start, dice your onion and your potatoes
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For the potatoes, try to dice them into approximately one centimetre cubes. Then heat the oil in a
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medium-large pan over a medium-low heat for a couple of minutes. When hot, add the onion and
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fry for six minutes, stirring often. Next, add the garlic, smoked paprika, cumin and fry for one minute
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Pour in the stock, add the lentils, diced potato, frozen vegetables, season with salt and pepper and stir very well
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Bring to the boil over a high heat, then reduce the heat to medium and leave on a rolling boil, uncovered for 10 minutes, stirring every now and then
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Add in the oregano and stir well, reduce heat to low and simmer covered for a further 10 minutes
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Use a stick blender to puree it in the pan or carefully transfer it to a blender
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Finally stir through the cheese until melted. Leave to cool for about 5 minutes before serving
