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Lentil and Potato Soup

A thick, warming soup made with red lentils and potatoes. Costs about 18p per bowl and freezes brilliantly for batch cooking.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6 bowls
Course: Lunch, Main Course
Cuisine: british
Ingredients Method

Ingredients
  

  • 150g red lentils, rinsed
  • 2 medium potatoes, peeled and diced
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 1 carrot, diced
  • 1 tbsp vegetable oil
  • 1 litre vegetable stock (1 stock cube)
  • 1 tsp ground cumin (optional)
  • 1 pinch salt and black pepper

Method
 

  1. Heat the oil in a large saucepan over a medium heat and fry the onion for 5 minutes until softened.
  2. Add the garlic and carrot and cook for 2 more minutes, stirring so the garlic does not burn.
  3. Stir in the red lentils, diced potato, cumin (if using), salt and pepper.
  4. Pour in the vegetable stock and bring to the boil, then reduce the heat and simmer for 20 minutes until the lentils and potatoes are tender.
  5. Blend half the soup with a stick blender or transfer half to a blender and back, leaving it partly smooth and partly chunky.
  6. Taste and adjust the seasoning, then serve hot with bread if you have it.