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Super lentil and vegetable soup recipe

Super lentil and vegetable soup recipe

67 ratings

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  • Serves 2
  • 10-15mins to prepare and 37mins to cook
  • 275 calories / serving
  • Healthy


  • 1 onion
  • 1 carrot
  • 1 leek
  • 1 potato
  • 2 celery sticks
  • 1 tbsp olive oil
  • 1 tbsp plain flour
  • 1 tsp stock powder
  • 500ml boiling water
  • 50g red lentils
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • Fat

    7g 10%
  • Saturates

    1g 5%
  • Sugars

    11g 13%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 45g Protein 10.6g Fibre 9.6g


  1. Ask an adult to help you with all the steps below.
  2. Top and tail the carrot, then peel, dice and wash it.
  3. Also top and tail the leek, remove the outer layer, then peel, slice and wash it. Or children may want to try replacing the leek and carrot with their other favourite vegetables.
  4. Peel and cube the potato. Wash the celery, before cutting it into pieces around 2cm in length.
  5. Heat the oil in a saucepan and fry all the vegetables, except the potatoes, for 5 mins. Stir in the flour and cook for 2 mins.
  6. Dissolve the stock powder in boiling water, before adding it to the saucepan and bringing it to the boil.
  7. Add the potatoes and red lentils, before putting a lid on the saucepan and allowing all the ingredients to simmer for 30 mins.
  8. Serve this hearty soup with crusty bread.

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