Lentil and Roasted Vegetable Soup
A vegan lunch for one. Quantities are for a single portion; multiply them to batch cook.
At a glance
- 520 kcal, 32g protein, 86g carbs, 3g fat and 18g fibre per serving (approximate)
- About 40 minutes, preparation and cooking
- Estimated cost £1.54–£2.57 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.
Ingredients
- 100g green lentils
- 1 courgette
- 1 red pepper
- 1 onion
- 500ml vegetable stock
- 1 tsp cumin
Method
- Peel and chop onion, courgette and red pepper into even pieces.
- Heat the oven to 200°C (180°C fan) and roast courgette and red pepper for 25-30 minutes, until tender and caramelised at the edges. Meanwhile, soften onion in a large non-stick pan over medium heat, adding a splash of water if the pan starts to stick.
- Stir in vegetable stock and cumin, then add green lentils and simmer gently until tender and thickened.
- Stir the roasted courgette and red pepper into the soup.
- Taste, season and portion for serving.
Making it ahead
Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.
Allergens
No regulated allergen is listed for the usual UK form of these ingredients. May contain, depending on the product: Celery, Cereals containing gluten, Soybeans. This is not a label check and is not an allergen-free guarantee; always read the packaging.
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