Lentil soup

Cooking time of 55 minutes – Serves 4

Nutritional Information

• 400kcal
• 8.5g Fat
• 1.3g Saturates
• 54g Carbohydrates
• 10g Fibre
• 18g Protein
• 0.5g Salt

Allergens & Dietary Requirements

Allergens

• Gluten

Dietary Requirements

• Halal
• Kosher
• Dairy-free
• Vegetarian
• Vegan
• Pescatarian

Ingredients

• 2 Onion, chopped
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 2 Carrots, chopped
• 1 Tbsp curry powder
• 1 Tsp Turmeric
• 1 Tsp black pepper
• 2 Tomatoes, chopped
• 1 Green chilli, chopped
• 1 Tbsp reduced salt vegetable stock cubes
• 200g red lentils
• 1 Medium slice wholemeal bread/portion

Method

1. Place the olive in a saucepan and heat over a medium heat for around 30 seconds. Add the chopped onions, carrots, garlic and cook until the onions are translucent. 
2. Add the curry powder, turmeric and pepper and cook for a couple more minutes.
3. The tomatoes and chili and cook for an additional 5 minutes.
4. Add the lentils, vegetable stock and 900 ml of water (Enough to completely cover the lentils).
5. Cook for 30 minutes. Blend the soup and add some water to reach your desired consistency.
6. Sprinkle with a handful of fresh coriander and enjoy with a slice of whole meal bread.