After last weeks #BeastFromTheEast I wanted to share one of my favourite soup reciples which warms the cockels of your heart – perfect for a cold, wintery, snowy day.
Lentil soup is super easy to make and it can be healthy too, if you use lots of vegetables. This is a throw-it-all-in-the-pan kind of recipe – I usually use carrots, leeks, potatoes and lentils for this but you can use whatever you’ve got in the cupboards, just chuck it in! Sweet potato, butternut squash and red pepper would be delicious in the soup too.
Sometimes I even cheat and buy a bag of frozen casserole vegetables to act as the base ingredients of the soup – I’m all about making things easier in the kitchen.The red lentils naturally thicken the soup and potato acts as a thickener too.
This is also a great recipe for the slow cooker – you can throw everything in and switch it on overnight so that you’ve got freshly made soup. I usually portion this up into containers so I’ve got lunches ready for the week.
I think that makes this the ultimate lazy gals soup featuring frozen vegetables and a slow cooker. It really doesn’t get any easier.
Keep scrolling for the recipe!
Vegetable & Lentil Soup – the recipe:
serves 2
INGREDIENTS
1 onion, chopped
2 carrots, peeled and chopped
1 leek, chopped
1 potato, peeled and chopped
100g red lentils
1 tsp cumin powder
1 stock cube
METHOD
- Add all of the ingredients to a pan and cover with water
- Boil for 20 minutes on a medium heat
- Use a handheld blender to blitz the soup to an even consistency. You can also use a masher to smooth any lumps if you don’t have a blender.
- Season with salt and pepper
- Serve with warm, crusty bread
Dining Inspiration
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