Red lentil soup with wholemeal toast

LunchVeganFree

Per serving (serves 4)

513kcal

31 gProtein

78 gCarbs

5 gFat

Bigger appetite? 1.5× = 770 kcal, 46 g protein · 2× = 1,026 kcal, 62 g protein.

Ingredients

• 420 g dried red lentils, rinsed
• 1 onion (150 g), diced
• 2 carrots (200 g), diced
• 2 garlic cloves, crushed
• 1 tin chopped tomatoes (400 g)
• 1 tbsp olive oil (10 g)
• 1 litre low-salt vegetable stock
• 1 tsp cumin, 1 tsp smoked paprika
• 4 slices wholemeal bread (160 g), to serve

Method

1. Soften the onion, carrot and garlic in the oil for 5 minutes.
2. Add the spices, lentils, tomatoes and stock. Simmer for 20 to 25 minutes until the lentils break down.
3. Blend until smooth, or leave chunky. Serve each bowl with a slice of toast.

Vegan (includes 1 slice of toast; check the bread label, as some loaves contain milk). Freezes for up to 3 months.

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