- 85g dried red lentils
- 2 carrots, quartered lengthways then diced
- 3 sticks celery, sliced
- 2 small leeks, sliced
- 2 tbsp tomato purée
- 1 tbsp fresh thyme leaves
- 3 large garlic cloves, chopped
- 1 tbsp vegetable bouillon powder
- 1 heaped tsp ground coriander
- STEP 1
Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
- STEP 2
Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
- STEP 3
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.
Recipe from Good Food magazine, November 2017