Eat healthy for less – Winter vegetable and lentil soup
Time: 40 mins
Serves 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
Method
Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
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.
