Winter vegetable & lentil soup


85g dried red lentils
2 carrots, quartered lengthways then diced
3 sticks celery, sliced
2 small leeks, sliced
2 tbsp. tomato purée
1 tbsp. fresh thyme leaves
3 large garlic cloves, chopped
1 tbsp. vegetable stock powder
1 heaped tsp ground coriander


1. Add dried red lentils, diced carrots, sliced celery sticks and sliced leeks into a large pan with the tomato purée, thyme leaves, garlic cloves, vegetable stock powder and ground coriander.
2. Pour over 1½ litres boiling water from the kettle, then stir well.
3. Cover and leave to simmer for 30 minutes until the vegetables and lentils are tender.
4. Serve into bowls and eat immediately.

If you prefer a thicker consistency, blitz a third of the soup with a hand blender or in a food processor.