AuthoradminCategory
Yields1 Serving
 85 g dried red lentils
 2 carrots, quartered lengthways then diced
 3 sticks celery, sliced
 2 small leeks, sliced
 2 tbsp tomato puree
 1 tbsp fresh thyme leaves
 3 large garlic cloves, chopped
 1 tbsp vegetable bouillon powder
 1 heaped tsp ground ginger
1

Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.

2

Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.

3

Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.

Ingredients

 85 g dried red lentils
 2 carrots, quartered lengthways then diced
 3 sticks celery, sliced
 2 small leeks, sliced
 2 tbsp tomato puree
 1 tbsp fresh thyme leaves
 3 large garlic cloves, chopped
 1 tbsp vegetable bouillon powder
 1 heaped tsp ground ginger

Directions

1

Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.

2

Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.

3

Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.

2. Winter Vegetable and Lentil Soup
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