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Traditional Scottish Vegetarian Lentil Soup
With only 4 ingredients this vegan lentil soup is super quick and easy to make, packed with flavour, healthy and budget friendly too!4
Ingredients
- 1 onion
- 300 g carrots
- 150 g red lentils
- 600 ml vegetable stock
Instructions
- Scrub and chop the carrots (peel if you want to) and chop the onion
- Saute the onion in a tablespoon of olive oil for 5 minutes then add the carrots for a couple of minutes
- Add the stock and lentils to the pan and bring to boil then cover and lower heat to a simmer for about 25 minutes till everything is tendera
- Use a stick blender to whizz the soup as smooth as you fancy and season to taste
Video
Notes
This super healthy, quick and easy lentil soup will keep for about 3 days in the fridge and for up to 6 months in the freezer.
Serve with lots of black pepper.
Nutrition
Calories: 182kcalCarbohydrates: 34gProtein: 11gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 651mgPotassium: 638mgFiber: 14gSugar: 7gVitamin A: 12862IUVitamin C: 8mgCalcium: 52mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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