Lentil Soup

Serves: 8

Time: 1 hour

This homemade lentil soup recipe is perfect for batch cooking. Not only nutritious, it’s cheap and cheerful at only 30p per portion without compromising on flavour.

Ingredients and quantities:

• 200g red lentils
• 2 white onions, diced
• 4 carrots, peeled and diced
• 165g frozen peas
• 1 leek, sliced and finely chopped
• 1.5L vegetable stock (I used 2 reduced salt stock cubes)
• 1 tablespoon olive oil
• Black pepper to taste

Method:

1. In a large pot, heat the olive oil over a medium heat before adding the onions. Cook for about 10 minutes until softened.
2. Then add the carrots and leeks and cook for a further 5 minutes.
3. Add the lentils, frozen peas and vegetable stock and bring to the boil before reducing to a simmer.
4. Leave the soup to simmer for 45 minutes, stirring occasionally before serving or separate into batches to freeze.

Additional info:

Turnip or brussel sprouts also work well in this recipe.

This soup can be left chunky, or blended if you prefer a smoother texture.