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Lentil and Vegetable Soup

  • difficulty

    easy

  • serves

    1

  • cooks in

    15 to 30 mins

  • calories

    454 per serving

Ingredients

  • 1 tablespoon olive oil
  • 1 medium carrot
  • 1/2 small onion
  • 2 handfuls of baby spinach
  • 1 can diced tomatoes
  • 1 vegetable stock cube
  • 50g red lentils
  • Salt and pepper to taste

Cooking Directions

  1. In a saucepan heat the oil on a medium heat until hot.
  2. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. In a jug make the vegetable stock cube as per the packets instructions and add this along with the tomatoes and lentils to the pan. Cover and heat to boiling on high. Reduce heat to low and simmer, covered for 8 to 10 minutes or until lentils are tender. Stir in the spinach and serve. Add salt and pepper to taste.