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