Lentil Soup
30 - 45 mins
Beginner
Servings
4
This classic soup recipe was put together by our partner, Chefs @ School, to get pupils thinking about food and how to save it from the bin. Would you try it with your wee ones?
Freezable
Yes
Ingredients
2 tbsp vegetable oil
1 onion, chopped
1 garlic clove, peeled & crushed
2 medium carrots (approx 110g), cut into small chunks
200g celery (2 sticks) sliced
100g red lentils
750ml vegetable stock
Instructions
Measure 750ml of boiling water into the measuring jug. Crumble in the stock cube and stir with a wooden spoon until dissolved.
Heat the oil in the saucepan over medium heat, then add the onion, celery and carrots, stirring well and cook for 5 minutes to allow the vegetables to soften but not brown.
Pour in the vegetable stock, then add the lentils, and bring to the boil.
Simmer (small bubbles) for 15-20 minutes.
Test the soup to ensure that the lentil are cooked.
Add more stock if it's too thick.
