Lentil and Vegetable Soup

Servings: 5

Prep time: 10

Cook time: 60

Total time: 70

Protein (per serving): 11g

Fibre (per serving): 8.4g

Cost (per serving): £0.74

Vegetarian

Ingredients

• 10g butter

• 1 large onion

• 400g tin Cannellini

• 400g tin/dried lentils

• 1 large carrot

• 2 small peppers

• 1 courgette

• Turmeric 1tsp

• Cumin 1tsp

• Chili powder 2tsp

• Paprika 2tsp

• Mixed herbs 2tsp

• 4 cloves garlic

• Tomato puree 6tbsp

• 200ml passata

• Stock cube of choice (recommend vegetable or red wine)

• 1 block of feta cheese

Instructions

1. Roughly chop the onion, carrot, peppers and courgette

2. Drain the lentils and cannellini beans

3. Add the onions, carrot and butter to a large saucepan until softened

4. Add the lentils and season with turmeric, cumin , chili powder, paprika, mixed herbs, garlic and tomato puree

5. Leave on medium heat for 10 minutes

6. Add the peppers and courgette as well as the stock cube and the passata

7. Season with salt and pepper and leave to simmer on low heat for 10 mins

8. Serve with feta and bread