Recipes › Lunch

• Lunch
• 40 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Red lentil and vegetable soup

Hearty, warming soup that freezes well.

Calories

311

Protein

17 g

Carbs

52 g

Fat

5 g

Per serving. Makes 4 servings.

Ingredients

• 250 g Red lentils, dry
• 1 Onion
• 2 Carrot
• 2 Garlic
• 400 g Chopped tomatoes, canned
• 1 L Vegetable stock
• 1 tbsp Olive oil
• 3 g Ground cumin
• 2 g Salt

Contains: Celery. Always check the labels of what you buy.

Method

1. Peel and chop the onion and carrots and crush the garlic. Rinse the lentils.
2. Heat the oil in a large pan and soften the onion and carrots for 8 minutes. Add the garlic and cumin for 1 minute.
3. Add the lentils, tomatoes and stock and simmer for 20 minutes until the lentils are soft.
4. Blend about half the soup and stir it back in for a creamier texture.
5. Season with the salt. Freezes well.

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