Hearty vegetable and lentil soup

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Hearty vegetable and lentil soupYou're viewing this
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Ingredient amounts scale to match. Oven and stovetop times stretch for a bigger batch; those show in amber.

38 min total13 min hands onServes 44 steps

British SoupLunchDinner Vegetarian Nut-free Shellfish-free Egg-free Soy-freeVegetableLegumeDairy

Dietary tags come from the ingredient list, so check labels if it matters.

By NHS Healthier Families (© Crown copyright) · Original recipe

1
Put the carrots, onion, red pepper, lentils and ginger (if using) into a large saucepan. Add the stock and bring to the boil. Once boiling, reduce the heat simmer, partially covered, for 25 minutes, until the vegetables and lentils are tender.
- 1 large onion, chopped
- 4 carrots, chopped
- 1 red pepper, deseeded and chopped
- 900ml reduced-salt vegetable stock
- 50g dried red lentils
- quarter teaspoon ground ginger (optional)
5 minHands onStovetop
Simmer, partially covered
25 minUnattendedStovetop
3
Blend the soup using a hand-held stick blender, or a liquidiser or food processor if you have one. Season to taste with pepper.
- pinch of ground black pepper
3 minHands onCounter
4
Ladle the soup into 4 bowls and swirl the yoghurt on top. Garnish with some extra black pepper and chopped chives (if using), and serve with wholemeal rolls, if you like.
- 4 tablespoons low-fat natural yoghurt
- pinch of ground black pepper
- 2 teaspoons fresh chives (optional)
- 4 wholemeal bread rolls (optional)
5 minHands onCounter