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
- Finely chop the onion, carrot and celery. Soften in oil / marg for 5-10 minutes.
- Add the red lentils and the can of tomatoes and stir. Cook for 10 minutes.
- 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.