Winter vegetable & lentil soup Learn now
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
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
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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.
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