Posted in Gluten Free, Healthy eating, Organic Strength and Fitness, Vegan, Vegetarian

Lentil, carrot and leek soup


200g red lentils
2 large carrots
1 leek
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon coriander seeds, crushed
375ml vegetable stock
3 chillies
tomato puree

  1. Heat oil in pan
  2. Add chopped leek and brown
  3. Add cumin, coriander and chillies
  4. Chop carrots and add to pan
  5. Add vegetable stock and lentils and bring to the boil
  6. Add tomato puree (however much you fancy)
  7. Leave to simmer until lentils are cooked (follow packet instructions)

You may need to keep adding a bit more water to it to make sure it doesn’t dry out. This will serve at least 4 people, or you could freeze it and feed yourself with it 4 times which is what I tend to do. Makes a nice, tasty and easy lunch to re-heat in the microwave at work with some chunky bread.




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