Ingredients:
- 2 -3 stock , cubes depending on taste (use gluten free cubes if you want the gluten free soup)
Directions:
- Boil the water, add the stock cubes.
- Once they have dissolved, add the lentils and simmer.
- Whilst the lentils are simmering, chop the potatoes first and add to the lentils, then the carrots and lastly the leek.
- Cook until the vegetables are soft, usually 20-30 mins depending on the size of the veg.
- Variations-
- *add ham/bacon.
- *fry the leeks in butter before adding to the soup.
- *keep it chunky or whiz with a hand-held blender.
- Once pureed this soup freezes. To defrost simply cover the bottom of a pot with water, put the frozen soup in it and gently heat until the soup is warmed through.
- I always make double to freeze and it rarely sees the freezer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 211.05 Kcal (884 kJ) | ||
| Calories from fat | 3.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.42g | 1% | |
|---|---|---|---|
| Sodium | 51.65mg | 2% | |
| Potassium | 672.23mg | 14% | |
| Total Carbs | 39.94g | 13% | |
| Sugars | 4.61g | 18% | |
| Dietary Fiber | 15.45g | 62% | |
| Protein | 12.42g | 25% | |
| Vitamin C | 5.8mg | 10% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 4.2mg | 23% | |
| Calcium | 66.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 84.66 Kcal (354 kJ) | ||
| Calories from fat | 1.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.17g | 1% | |
|---|---|---|---|
| Sodium | 20.72mg | 2% | |
| Potassium | 269.65mg | 14% | |
| Total Carbs | 16.02g | 13% | |
| Sugars | 1.85g | 18% | |
| Dietary Fiber | 6.2g | 62% | |
| Protein | 4.98g | 25% | |
| Vitamin C | 2.3mg | 10% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 1.7mg | 23% | |
| Calcium | 26.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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