Ingredients

  • Onion 1
  • Carrots 2
  • Celery 2
  • SpinneysFOOD organic extra virgin olive oil 2tbsp
  • Vegetable stock 150ml
  • Parsley 5g
  • Red lentils 85g

Equipment

  • Spoon 1
  • Pan 1

Nutrition (Per serving)

  • Calories 338
  • Fat 14.4g
  • Protein 14.1g
  • Carbs 39.4g
  • Sugars 2.8g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Red lentil and carrot soup

British 10 Mins Prep ยท 15 Mins Cook

    Slice the onion, carrot and celery.
  1. Slice the onion, carrot and celery.
    2. Fry some oil and add the onion to the pan to brown. Add the carrot and celery.
  2. Fry some oil and add the onion to the pan to brown. Add the carrot and celery.
    3. Add 1 cube of vegetable stock.
  3. Add 1 cube of vegetable stock.
    4. Add lentils and bring to the boil. Simmer on a medium heat for 15-20 minutes until the lentils are tender.
  4. Add lentils and bring to the boil. Simmer on a medium heat for 15-20 minutes until the lentils are tender.
    5. Divide into bowls and top with black pepper to serve.
  5. Divide into bowls and top with black pepper to serve.

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