Healthy and filling, especially on cold days
(60 votes)
Cook: 1 Hour
Serves: 4
Price: 70p per serving
Nutritional Information
Each 415g serving contains
Energy
1170kj
280kcal
1170kj
280kcal
14%
Fat
7.5g
7.5g
Low
11%
11%
Saturates
2.9g
2.9g
Low
15%
15%
Sugars
10g
10g
Low
11%
11%
Salt
0.99g
0.99g
Low
17%
17%
of your reference intake.
Typical energy values per 100g:
282kj/67kcal
Typical energy values per 100g:
282kj/67kcal
Ingredients
15g butter
1 tbsp olive oil
1 onion, chopped
2 sticks celery, diced
150g carrots (trimmed weight), diced
200g potatoes (peeled weight), diced
150g dry split red lentils, rinsed
400g can Asda Chopped Tomatoes with Chilli and Peppers
800ml hot vegetable stock
1 tbsp chopped thyme leaves
Method
1
Melt the butter in a large pan with the olive oil. Add the onion, celery, carrot and potato, and stir so that all the vegetables are well coated. Cover the pan and cook over a very low heat for 10 minutes, stirring occasionally.
2
Add the split red lentils, tomatoes, vegetable stock and thyme, and heat until boiling. Boil gently, half covered, for 10 minutes. Season.
3
Reduce the heat, cover the pan completely and simmer gently for another 30 minutes or until the lentils are cooked (you may need to add a little extra water at this stage if the soup looks too thick).
4
If you prefer a smooth finish, remove half the soup and liquidise in a blender, then return to the pan and stir in. Reheat gently, then serve.