This soup is so easy to make, healthy, satisfying and ridiculously cheap! This vegan lentil soup, freezes well and keeps well in the fridge too. It's great on it's own, with crusty bread, or with a butty on the side
In an attempt to cut down on the lockdown calories, I omitted the frying stage of the onion, and guess what, it makes absolutely no difference to the taste of this lentil soup, but cuts out the fat content completely. I literally chucked everything into the pan, simmered, and blitzed, and that was it!
1 and 1/2 litres of vegetable stock
400g carrots, peeled and roughly chopped
1 small onion, peeled and roughly chopped
150g red lentils
1 tsp, dried mixed herbs
Salt and black pepper to taste
Put all the ingredients into a large pan and bring to the boil. Reduce to a gentle bubble, cover, and leave for around 30 minutes, stirring occasionally
When the vegetables are soft, blitz with a stick blender. And there you have it, it really is as easy as that!