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
Prep:5 mins
Serves 2
1 white onion, finely sliced2 tsp olive oil3 garlic cloves, sliced2 carrots, scrubbed and diced85g red lentils1 vegetable stock cube, crumbledgenerous sprigs parsley, chopped (about 2 tbsp) plus a few extra leaves
STEP 1Put 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.STEP 2Pour 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.
