Lentil soup

Name: Lentil soup
Total time: 40 min
Cuisine: British
Ingredients: 1 tbsp olive oil; 1 onion, chopped; 2 carrots, chopped; 2 garlic cloves, crushed; 1 tsp ground cumin; 1 tsp ground coriander; 200g red lentils, rinsed; 1l vegetable stock; 1 lemon, juiced

A cheap, filling vegan soup of red lentils and warm spices. Freezes well.

Time40 min
LevelEasy
Costabout £0.70 a head

4 servings

Ingredients

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1 tbspolive oil
1onionchopped
2carrotschopped
2garlic clovescrushed
1 tspground cumin
1 tspground coriander
200 gred lentilsrinsed
1 lvegetable stock
1lemonjuiced

Method

1
Heat the oil in a pan and cook the onion and carrots for 8 minutes. Add the garlic, cumin and coriander and cook for 1 minute.
8 min
2
Add the lentils and stock. Bring to the boil and simmer for 20 minutes until the lentils are soft.
20 min
3
Blend half the soup with a stick blender for a thick, part smooth texture.
4
Stir in the lemon juice, season well and serve.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.