Ingredients:
- Ingredients
- 85g dried red lentils
- 2 carrots, quartered length ways then diced
- 3 sticks celery a collection of long, thick, juicy stalks around a central, tender heart, celery ranges in color from white to green, sliced
- 2 small leeks, sliced
- 2 tbsp tomato purée
- 1 tbsp fresh thyme leaves
- 3 large garlic cloves, chopped
- 1 tbsp vegetable bouillon powder
- 1 heaped tsp ground coriander
Directions:
- Put 85g dried red lentils, 2 quartered and diced carrots, 3 sliced celery sticks and 2 sliced leeks into a large pan with 2 tbsp tomato purée, 1 tbsp fresh thyme leaves, 3 chopped garlic cloves, 1 tbsp vegetable bouillon powder and 1 heaped tsp ground coriander.
- Pour over 1½ litres boiling water from the kettle, then stir well.
- Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
- 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.
Recipe suggested by Maureen K. Recipe from Good Food magazine, November 2017
https://www.bbcgoodfood.com/recipes/winter-vegetable-lentil-soup
Recipe from Good Food magazine, November 2017
