CALORIES PER PORTION: 257
SERVES: 6 PEOPLE
Ingredients:
4 oz/100 g red lentils
2 small onions
2 bay leaves
1 medium carrot
4 oz/100 g swede
4 oz/100 g turnips
6 oz/175 g leeks
6 oz/175 g ripe tomatoes
3 oz/75 g streaky bacon
2 tbsp oil
6 oz/175 g ripe tomatoes
3/4 pint/450 ml vegetable stock
1-2 tbsp tomato puree
grated rind and juice
1 small orange
salt and freshly ground black pepper
1 tbsp freshly chopped parsley
HANDY TIP: If preferred, the soup can be passed through a food processor or liquidizer and blended until smooth. Add a little extra stock to help in the blending. Reheat.
METHOD:
1.Tip 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.
2.Pour over 1½ litres boiling water from the kettle, then stir well.
3.Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
4.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.
ENJOY YOUR SOUP :)