Red lentil and vegetable soup
A thick, warming soup of red lentils, carrots and onion with a little cumin: cheap, filling and easy to batch-cook.
Red lentils cook down in about twenty minutes and thicken a soup without any cream. This one uses carrots, onion and a tin of tomatoes with a little cumin, and makes four generous bowls for very little money. It freezes well, so it is worth making a full batch: portion it into tubs once cool and reheat until steaming hot.
- Meal
- Lunch
- Serves
- 4
- Time
- 35 min
- Access
- Free
Ingredients
- 200 g red lentils, rinsed
- 1 onion, chopped
- 2 carrots, chopped
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 x 400 g tin chopped tomatoes
- 1.2 litres vegetable stock
- 1 tbsp oil
- Salt and black pepper
Method
- Heat the oil in a large pan and soften the onion and carrots for 5 minutes.
- Add the garlic and cumin and cook for 1 minute.
- Add the lentils, tomatoes and stock. Bring to the boil, then simmer for 20 to 25 minutes, until the lentils are soft.
- Blend some or all of the soup, depending on how smooth you like it, and season to taste.
This is general nutrition information, not medical or dietetic advice. If you have a medical condition, allergies or specific dietary needs, speak to your GP or a registered dietitian.
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