Chunky Vegetable & Lentil Soup

A three step soup recipe perfect for a cold day!

This is my go to soup recipe for a Sunday, I usually batch cook this and keep it in the freezer for emergency lunches. So nourishing with 5 vegetables and the red lentils and couldn't be easier to make with the pre-cut vegetable soup mix. You can of course swap out the chicken stock and make this with vegetable stock for a vegetarian dish.

This recipe will make 4-5 portions of soup dependant on size. I hope you enjoy the recipe!

Total Cooking Time

35 Minutes

Ingredients (Serves 4 - 5)

180g Red Lentils

1300ml Chicken stock

1/2 Pack of diced carrot & suede

2 Celery sticks (chopped)

1 Leek (sliced)

1 cup Frozen peas

Method

1. Add 1000ml of the chicken stock to a large pan, now add the lentils and let them simmer (lightly) for 15 minutes whilst you chop the vegetables.

2. Now add the carrot, suede, celery and leek and the remaining chicken stock. Season and mix well, bring to a boil and then reduce to a simmer. Cover with a lid and simmer for 15 minutes.

3. Check on the soup regularly and if it's looking too thick add a little water. Now add the frozen peas and simmer for another 5 minutes until all the vegetables are soft. Check for seasoning and enjoy!