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Lentil and Vegetable Soup

A thick, hearty soup packed with lentils and whatever vegetables are cheap or in the fridge. Ready in 30 minutes and costs under 35p a portion - the ultimate budget staple.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6 people
Course: Soup
Cuisine: british
Ingredients Method

Ingredients
  

  • 150g red lentils, rinsed
  • 1 tin (400g) chopped tomatoes
  • 2 carrots, diced
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1 potato, diced
  • 1 tsp dried mixed herbs
  • 1 tbsp vegetable oil
  • 1 litre vegetable stock
  • salt and pepper

Method
 

  1. Heat the oil in a large saucepan. Add the onion, carrots and celery. Cook for 5 minutes until softening.
  2. Add the potato, mixed herbs and red lentils. Stir for 1 minute.
  3. Pour in the chopped tomatoes and stock. Stir well and bring to the boil.
  4. Reduce the heat and simmer for 20 minutes until the lentils have broken down and the vegetables are tender.
  5. Season well with salt and pepper. The soup should be thick and hearty - add a splash of water if it is too thick.
  6. Serve in warm bowls with crusty bread.