Tomato and lentil soup

• Red split lentils120 g
• Chopped tomatoes (tin)2 tins
• Brown onions150 g
• Carrots150 g
• Vegetable stock cubes1 cube
• Sliced wholemeal bread300 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.

Usually contains: Celery, Gluten.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Chop the onion and carrot into small pieces. Heat a tablespoon of oil in a large pan over a medium heat and cook them for 5 minutes until starting to soften.150 g brown onions150 g carrots
2. Rinse the lentils and add them with the chopped tomatoes, the crumbled stock cube and 700 ml of boiling water. Bring to the boil, then simmer for 20 minutes until the lentils and carrot are soft.120 g red split lentils2 tins chopped tomatoes1 cube
3. Blend until smooth with a stick blender, or mash for a chunkier soup. Season with salt and pepper and serve with the bread. Cooled soup keeps in the fridge for 3 days.300 g sliced wholemeal bread

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