Lentil soup
Enjoy this filling vegetarian soup with red lentils, carrots and leeks. It's low in calories and fat, and delivers three of your five-a-day
Prep
10 min
Cook
60 min
Total
70 min
Servings
4
Method
01
Heat the stock in a large pan and add the lentils. Bring to the boil and allow the lentils to soften for a few minutes.
02
Add the carrots and leeks, and season (don't add salt if you use ham stock as it will make it too salty). Bring to the boil, then reduce the heat, cover and simmer for 45 mins-1 hr until the lentils have broken down. Scatter over the parsley and serve with buttered bread, if you like.
Nutrition
Nutrition
kcal219 kcal
Protein12 g
Fat3 g
Carbs33 g
Micronutrients
Fiber9 g
Sugars11 g
Saturates0.3 g
Salt1.4 g
Categories
spring recipesspring soup recipesinspiration