Winter vegetable & lentil soup

When it's cold outside, treat yourself to a healthy homemade vegetable soup, packed with immunity-supporting vitamin C and it's four of your 5-a-day

  • Prep:10 mins
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 264
  • fat 3g
  • saturates 1g
  • carbs 37g
  • sugars 11g
  • fibre 13g
  • protein 16g
  • salt 0.4g

Ingredients

  • 85g dried red lentils
  • 2 carrots, quartered lengthways then diced
  • 3 sticks celery, sliced
  • 2 small leeks, sliced
  • 2 tbsp tomato purée
  • 1 tbsp fresh thyme leaves
  • 3 large garlic cloves, chopped
  • 1 tbsp vegetable bouillon powder
  • 1 heaped tsp ground coriander
MPU 2

Method

  1. Tip the lentils and vegetables into a large pan with the tomato purée, thyme, garlic, bouillon powder and coriander. Pour over 1½ litres boiling water from the kettle, then stir well. Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.

  2. Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.

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