Red lentil & carrot soup

Red lentil & carrot soup

  • Rating: 4 out of 5.92 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

This warming and budget-friendly vegetarian soup is perfect packed in a flask for lunch. It's also easy to double the quantities and freeze half for later

  • Easily doubled
  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal258
low infat5g
saturates1g
carbs37g
sugars12g
fibre8g
protein13g
salt1.6g
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Ingredients

Method

  • STEP 1

    Put the kettle on to boil while you finely slice the onion. Heat the oil in a medium pan, add the onion and fry for 2 mins while you slice the garlic and dice the carrots. Add them to the pan, and cook briefly over the heat.

  • STEP 2

    Pour in 1 litre of the boiling water from the kettle, stir in the lentils and stock cube, then cover the pan and cook over a medium heat for 15 mins until the lentils are tender. Take off the heat and stir in the parsley. Ladle into bowls, and scatter with extra parsley leaves, if you like.

Goes well with

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    Rating: 4 out of 5.92 ratings
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