Red Lentil and Vegetable Soup with Wholemeal Roll
A vegan lunch for one. Quantities are for a single portion; multiply them to batch cook.
At a glance
- 617 kcal, 34g protein, 107g carbs, 4g fat and 19g fibre per serving (approximate)
- About 15 minutes, preparation and cooking
- Estimated cost £0.86–£1.37 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 red lentils
- 1 carrot
- 1 onion
- 2 celery stalks
- 1 wholemeal roll
- 500ml vegetable stock
Method
- Peel and chop carrot, onion and celery into even pieces.
- Heat a large non-stick pan over medium heat and soften carrot, onion and celery for 5-7 minutes, adding a splash of water if the pan starts to stick.
- Stir in vegetable stock, then add red lentils and simmer gently until tender and thickened.
- Taste, season and serve with the wholemeal roll on the side.
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
Contains, based on the usual UK form of each ingredient: Celery, Cereals containing gluten. May contain, depending on the product: Sesame, Soybeans. This is not a label check and is not an allergen-free guarantee; always read the packaging.
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