Vegetable & lentil soup

Vegetable and lentil soup

Healthy and filling, especially on cold days

By , 21 September 2015

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Vegetable and lentil soup

  • 1 Hour

  • Serves: 4

Nutritional Info
Each 415g serving contains

  • Energy

    1172KJ

    280KCAL

    14%

  • Fat

    7.5g

    low

    11%

  • Saturates

    2.9g

    low

    15%

  • Sugars

    10g

    low

    11%

  • Salt

    0.99g

    low

    17%
of your reference intake.
Typical energy values per 100g: 282kJ/67kcal.
Ingredients
  • 15g butter
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 sticks celery, diced
  • 150g carrots (trimmed weight), diced
  • 200g potatoes (peeled weight), diced
  • 150g dry split red lentils, rinsed
  • 400g can Asda Chopped Tomatoes with Chilli and Peppers
  • 800ml hot vegetable stock
  • 1 tbsp chopped thyme leaves
Method

  • Melt the butter in a large pan with the olive oil. Add the onion, celery, carrot and potato, and stir so that all the vegetables are well coated. Cover the pan and cook over a very low heat for 10 minutes, stirring occasionally.

  • Add the split red lentils, tomatoes, vegetable stock and thyme, and heat until boiling. Boil gently, half covered, for 10 minutes. Season.

  • Reduce the heat, cover the pan completely and simmer gently for another 30 minutes or until the lentils are cooked (you may need to add a little extra water at this stage if the soup looks too thick).

  • If you prefer a smooth finish, remove half the soup and liquidise in a blender, then return to the pan and stir in. Reheat gently, then serve.