Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan. Cook the onion, carrots and celery for 10 minutes until soft, adding the garlic for the last minute.
10 min - 2
Add the lentils, stock, thyme and bay.
- 3
Bring to the boil, then simmer for 30 minutes until the lentils are tender.
30 min - 4
Remove the thyme and bay. Blend a third of the soup with a hand blender to thicken it, leaving some whole.
- 5
Stir in the vinegar, season well and scatter with parsley.
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.