AuthoradminCategoryChristmas Dinner
Nutrition Facts
0 servings
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.