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Bowl of vegetable & lentil soup with spoon

Winter vegetable & lentil soup

A star rating of 4.1 out of 5.73 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal264
low infat3g
saturates1g
carbs37g
sugars11g
fibre13g
protein16g
salt0.4g
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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

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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Overall rating

A star rating of 4.1 out of 5.73 ratings
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