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Winter vegetable & lentil soup

Bowl of vegetable & lentil soup with spoon

Winter vegetable & lentil soup

Name: Winter vegetable & lentil soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
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

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.2 out of 5.110 ratingsRate

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

Easily doubled

Freezable

Egg-free

Healthy

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal264

low
fat3g

low
saturates1g
carbs37g
sugars11g

low
fibre13g

high
protein16g

high
salt0.4g

low

Method

step 1

Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
step 2

Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
step 3

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.

Recipe from Good Food magazine, November 2017

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A star rating of 4.2 out of 5.110 ratings

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