Red Lentil and tomato soup

Nothing can beat a big bowl of hot soup for lunch during winter. I absolutely adore Poh's red rentil and tomato soup, it is super quick and nutritious. We love to have our soup with bread and I tell ya, there's nothing as delectable as a complete surrender to carbs on a winter afternoon. 

I am sending this to Jac from  Tinned Tomatoes and Ruth from Ruth's Kitchen Experiments as my submission for this month's bookmarked recipe challenge. 

Source:Poh's Kitchen

INGREDIENTS
2 Tbs olive oil
2 cloves garlic chopped
1 large onion chopped
2 carrots finely diced
1 tsp dried chilli flakes
1 tsp powdered mustard
3 tomatoes skinned and roughly chopped (if desperate, used canned but fresh is far superior)
1 litre chicken or vegetable stock
100g red lentils
1/2 lemon juiced
salt and white pepper

1. Heat olive oil and cook garlic and onion till they colour a little. Add mustard and carrots till carrots are tender.

2. Add tomatoes, stock and lentils. Boil till lentils are tender. Turn heat off and add lemon juice. Season with salt and pepper. Serve with a nice crusty loaf.