Tomato and lentil soup

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» Tomato and lentil soup

Healthy, filling and cheap. Serves 4: remember to save the leftovers and fridge/freeze them for later.


  • 1 onion
  • 1 carrot
  • 1 stick celery
  • Oil or vegan margarine
  • 1 mug of red lentils
  • 1 can of chopped tomatoes
  • Stock cube


  1. Finely chop the onion, carrot and celery. Soften in oil / marg for 5-10 minutes.
  2. Add the red lentils and the can of tomatoes and stir. Cook for 10 minutes.
  3. Make up a pint (568ml) of stock with the stock cube. Add the stock, bring to the boil and simmer for 30 mins or until the lentils are cooked. Blend until smooth.

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