Recipe: Winter Vegetable and Lentil Soup

Another week and it’s another nourishing soup from our Nutrition Champion Kerry. Enjoy!

Winter Vegetable and Lentil Soup

Ingredients: (serves 2)

85g dried red lentils

2 carrots, quartered lengthways then diced

3 sticks celery, sliced

2 small leeks, sliced

2 tbsp tomato puree

1 tbsp fresh thyme leaves

3 large garlic cloves, chopped

1 tbsp vegetable bouillon powder

1 heaped tsp ground coriander

Method:

1.    Tip the lentils, carrots, celery sticks and leeks into a large pan with the tomato puree, thyme leaves, garlic, bouillon powder and ground coriander.

2.    Pour over 1½ litres of boiling water from the kettle, then stir well.

3.    Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.

4.    Ladle into bowls and eat straightaway.

Calories: 264

Protein: 18g