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Red lentil soup

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A tasty soup that's both warming and nutritious.
Serves
2
Prep
15 minutes
Cook
25 minutes
Each 304g serving contains (excludes serving suggestion)
KCal
220
Carbs
32.70g
Fibre
6.00g
Protein
13.40g
Fat
2.60g
Saturates
0.90g
Sugars
5.90g
Salt
1.80g
Portion Fruit & Veg
1
Ingredients
Ingredients
100g red lentils
1 small onion, chopped
1 carrot, chopped
1 clove garlic, crushed
600ml good vegetable stock
2 tbsp light crème fraîche
1 tbsp fresh parsley, chopped
freshly ground black pepper
bread, to serve
Method
  1. Place the lentils, onion, carrot, garlic and stock into a pan, bring to the boil and simmer for 20-25 minutes until the lentils are tender.
  2. Transfer to a blender with the crème&nbsp
  3. fraîche and parsley and blend until smooth. Season and serve with a chunk of bread
Chefs tips
  • For a vegan version, simply omit the crème fraîche or add 4 tbsp soya milk instead.
  • Spice it up with 1 tsp curry paste or powder or a pinch of chilli flakes.
  • Freezing instructions: Freeze in portions then defrost in the fridge, or defrost in a microwave, taking care to stir regularly.
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