Lentil soup

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Gruyère & vegetable soup

A star rating of 4.3 out of 5.23 ratings

Roz Denny creates a delicously rich, wintry and cheesy soup – serve with a hunk of crusty bread

2 litres vegetable or ham stock
150g red lentils
6 carrots
finely chopped
2 medium leeks
sliced (about 300g)
small handful of chopped parsley
to serve

Nutrition: Per serving

kcal228
fat2g
saturates0.3g
carbs34g
sugars12g
fibre10g
protein12g
salt1.4g

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Method

step 1

Heat the stock in a large pan and add the lentils.
step 2

Bring to the boil and allow the lentils to soften for a few minutes.
step 3

Add the carrots and leeks, and season (don’t add salt if you use ham stock as it will make it too salty). Bring to the boil, then reduce the heat, cover and simmer for 45 mins-1 hr until the lentils have broken down.
step 4

Scatter over the parsley and serve with buttered bread, if you like.