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Red lentil soup

Name: Red lentil soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 1 white onion finely sliced; 2 tsp olive oil; 3 garlic cloves sliced; 2 carrots scrubbed and diced; 85g red lentils; 1 vegetable stock cube, crumbled; generous sprigs parsley chopped (about 2 tbsp) plus a few extra leaves

This warming and budget-friendly vegetarian soup is perfect packed in a flask for lunch. It's also easy to double the quantities and freeze half for later

25 min total 5 min prep 20 min cook 2 258 cal

Ingredients

2 serv.

1 white onion finely sliced
2 tsp olive oil
3 garlic cloves sliced
2 carrots scrubbed and diced
85g red lentils
1 vegetable stock cube, crumbled
generous sprigs parsley chopped (about 2 tbsp) plus a few extra leaves

Instructions

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1 Put the kettle on to boil while you finely slice the onion. Heat the oil in a medium pan, add the onion and fry for 2 mins while you slice the garlic and dice the carrots. Add them to the pan, and cook briefly over the heat.
2 Pour in 1 litre of the boiling water from the kettle, stir in the lentils and stock cube, then cover the pan and cook over a medium heat for 15 mins until the lentils are tender. Take off the heat and stir in the parsley. Ladle into bowls, and scatter with extra parsley leaves, if you like.