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Food & Recipes: Vegetable and Lentil Soup

Serves: 2     Calories: 450    

Ingredients

85g dried red lentils
2 carrots, quartered lengthways then diced
3 sticks celery sliced
2 small leeks, sliced
2 tbsp tomato purée
1 tbsp fresh thyme leaves
3 large garlic cloves, chopped
1 vegetable stock cube
1 heaped tsp ground coriander
1 slice of lean smoked bacon
2 slices of granary bread

Method

1. Tip the lentils and vegetables into a large pan with the tomato purée, thyme, garlic, stock cube and coriander. Pour over 1½ litres boiling water from the kettle, then stir well. Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.

2. Grill the bacon and cut up into small pieces when cooled.

3. Ladle into bowls served with the bacon on top, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.

2 slices of bread as an accompaniment
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