Enjoy this filling vegetarian soup with red lentils, carrots and leeks. It’s low in calories and fat, and delivers three of your five-a-day
Prep:10 mins
Serves 4
2l vegetable or ham stock150g red lentils6 carrots, finely chopped2 medium leeks, sliced (about 300g)small handful of chopped parsley, to serve
STEP 1Heat the stock in a large pan and add the lentils. Bring to the boil and allow the lentils to soften for a few minutes.STEP 2Add 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. Scatter over the parsley and serve with buttered bread, if you like.
