Prep: 10 mins | Cook: 30 mins | Serves 2
Ingredients
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2 carrots, quartered lengthways then diced
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3 sticks celery, sliced
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2 small leeks, sliced
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2 tbsp tomato purée
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1 tbsp fresh thyme leaves
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3 large garlic cloves, chopped
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1 tbsp vegetable bouillon powder
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1 heaped tsp ground coriander
Method
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Tip 85g organic green lentils, 2 quartered and diced carrots, 3 sliced celery sticks and 2 sliced leeks into a large pan with 2 tbsp tomato purée, 1 tbsp fresh thyme leaves, 3 chopped garlic cloves, 1 tbsp vegetable bouillon powder and 1 heaped tsp ground coriander.
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Pour over 1½ litres boiling water from the kettle, then stir well.
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Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
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Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.
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