All throughout the colder months I believe there is no better option for lunch than a good warm soup. Even though we are leaving winter behind Lancaster insists on being cold and rainy that little bit longer. So whilst I do love the ease of just grabbing a tin of Heinz it’s more fulfilling to make your own soup full of protein and veggies. This recipe is also vegetarian friendly too.
The basic ingredients for this are cheap and easy to get hold of and it’s also easy to chop and change for different vegetables or even add extras (i.e. broccoli or spinach work really well in this).
The ingredients you will need:
About 200g Lentils ( I just pour them in and roughly judge it !)
1 vegetable stock cube
2/3 Sweet potatoes
1 red onion
1 Pepper
2 cloves of garlic
A few handfuls of kale
A can of Chopped Tomatoes
Mixed Herbs
About a 1/3 of a Passata can
The method:
First start off by boiling a kettle full of water and adding this to lentils and a stock cube in a pan and allow it to boil- these will need 40 minutes total but other veg will be added along the way so I recommend just covering the lentils with water and adding more when it is needed.
Then peel and chop up your sweet potatoes in to cubes and chop up your onion, garlic and pepper and add them to the pan.
Allow this all to boil away for about another 25-30 minutes or until the lentils and sweet potato are soft. Then add in your kale. Wait for 5 minutes then add in your chopped tomatoes, herbs and Passata till it’s at the consistency you prefer.
And that’s it! It keeps for about a week and freezes really well and is great for lunches both on and off campus.