Dr Mobeus
Lentil and Vegetable Soup
At 33p a portion this is about as cheap as a hot meal gets while still being genuinely satisfying. Red lentils are the budget cook’s best friend – they cost about 65p for a 500g bag, need no soaking, and break down during cooking to give any soup a thick, creamy texture without cream. This recipe is designed to use whatever vegetables are cheap or need using up. Carrots, celery and potato are the base but swap in parsnips, swede, leeks or whatever is reduced. It freezes brilliantly and actually tastes better the next day when the flavours have had time to develop.
Lentil and Vegetable Soup
Ingredients
Method
- Heat the oil in a large saucepan. Add the onion, carrots and celery. Cook for 5 minutes until softening.
- Add the potato, mixed herbs and red lentils. Stir for 1 minute.
- Pour in the chopped tomatoes and stock. Stir well and bring to the boil.
- Reduce the heat and simmer for 20 minutes until the lentils have broken down and the vegetables are tender.
- Season well with salt and pepper. The soup should be thick and hearty - add a splash of water if it is too thick.
- Serve in warm bowls with crusty bread.
Tips and Variations
Red lentils do not need soaking – just rinse and add. This freezes perfectly for up to 3 months. Add a tin of kidney beans for extra protein. A squeeze of lemon or a dollop of yoghurt on top lifts the whole thing. Double the recipe and freeze individual portions for instant lunches.
