This budget friendly soup is perfect for students, but also great to serve to your friends and family in the winter! The best thing about this recipe is that all of the quantities are just guidelines, and you can adapt them to use up all of your leftover vegetables so that there’s no waste and you’re not throwing away money during this crisis of living. This recipe serves roughly four people, but you can scale it up to make a batch which you can freeze and bring to campus for your lunches; there a lots of microwaves on campus so why not make the most of them.
Ingredients
2 x 400g can chopped tomatoes Â
2 tbsp vegetable oilÂ
2 onionsÂ
3 cloves of garlic Â
2-3 large carrots Â
2-3 red peppers Â
200g lentils Â
650ml water Â
2 stock cubes Â
Salt and pepper to seasonÂ
Method
- Start by roughly chopping the onions, garlic, carrots, and peppers. Â
- Add these to a large pan and cook in vegetable oil until the onion begin to browns and the peppers soften. Â
- Next, add the chopped tomatoes, lentils, water, and crumbled stock cubes and bring to the boil. Remember to gently stir to prevent anything from sticking to the bottom of the pan. Â
- Once boiling, turn the heat down and bring to a simmer. Pop the lid on the pan and leave for around 20 minutes, occasionally stirring so nothing sticks.
- When the lentils are soft, remove the pan from the heat and place on a heatproof mat. Â
- Next, plug in your hand blender and gently pulse the soup until it becomes smooth. You can add a little more water if it is too thick, and some salt and pepper to taste. Â
- Finally, dish it out into portions and season with salt and pepper. I recommend serving with crusty bread and some nice butter. Enjoy!