Hearty lentil soup

⏱ 45 min · Serves 6

A thick, warming pot of soup from a bag of red lentils and a few veg. Costs pennies a bowl, freezes brilliantly and only gets better overnight.

Per serving: 225 kcal · 11.5g protein · 30.0g carbs · 5.5g fat

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery sticks, chopped
• 2 garlic cloves, chopped
• 1 teaspoon ground cumin
• 250g red lentils, rinsed
• 1.5 litres vegetable stock
• 400g tin chopped tomatoes
• Salt and pepper
• Squeeze of lemon

Method

1. Heat the oil and cook the onion, carrots and celery for 10 minutes until softening. Add the garlic and cumin for the last minute.
2. Stir in the lentils, stock and tomatoes. Bring to the boil, then simmer for 25 to 30 minutes until the lentils are soft and the soup has thickened.
3. Blend a little for a smoother texture if you like, or leave it chunky. Season and add a squeeze of lemon.
4. Serve with crusty bread.