Recipe: Lentil and Vegetable Soup

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I like vegetable soups, but too often they are a bit unsatisfying to me. So, faced with a fridge drawer full of vegetable oddments, making a soup was a no-brainer but adding lentils to it makes it a lot more substantial.

This is a lovely, warming, satisfying winter warmer. It’s so good, you won’t even notice that it’s fat-free as well!

Lentil & vegetable soup photo DSCN1030_zps47930682.jpg

Ingredients
150g red lentils
1 onion, chopped
1 garlic clove, chopped
1 medium potato, roughly diced
1 medium carrot, roughly diced
1/2 head broccoli, chopped
1 courgette, roughly diced
1 1/2l vegetable stock
1/2tsp fresh thyme

Add all the ingredients, apart from the thyme, to a large saucepan and bring to the simmer.
Skim off any scum that appears on the surface.
Stir in the thyme.
Cover and simmer for about 30 minutes.
Season with salt and pepper and blend until smooth.
Add more boiling water if it needs thinning down.

Serves 4

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7 responses »

  1. Yum! I shall have some leftover vegetables again this week, so it’ll be soup again! I think lentils make the difference, which is why most shop-bought vegetables soups are so dull.

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