Scottish Red Lentil and Vegetable Soup
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Ingredients
- 200 g red lentils
- 200 g swede
- 2 carrots
- 1 onion
- 1200 ml vegetable stock
- 1 tbsp olive oil
- 1 tsp ground cumin
Nutrition (per serving)
- Calories
- 252 kcal
- Protein
- 14.2 g
- Carbohydrate
- 37.6 g
- of which sugars
- 8.1 g
- Fat
- 4.7 g
- of which saturates
- 0.7 g
- Fibre
- 5.4 g
- Salt
- 2.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and cook the chopped onion and carrots for 6 minutes until softened.
- 2
Peel and dice the swede and add to the pan along with the red lentils, ground cumin and vegetable stock.
- 3
Bring to the boil, then reduce to a simmer and cook for 25 minutes, stirring occasionally, until the lentils and vegetables are completely tender.
- 4
Blitz with a stick blender until smooth, adding a splash of water if the soup is too thick.
- 5
Season to taste and ladle into bowls.
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