Root Vegetable and Red Lentil Soup (Soup Maker)
An easy, budget-friendly root vegetable and red lentil soup made with prepared casserole vegetables, paprika and mixed herbs. Thick, smooth and naturally creamy, it's perfect for a comforting lunch.
Servings: 4
Calories: 199kcal
Ingredients
- 600 g prepared casserole vegetables
- 150 g dried split red lentils rinsed
- 1 tsp paprika
- 1 tsp dried mixed herbs
- 1 litre vegetable stock
- Salt and black pepper to taste
Instructions
- Check the prepared vegetables and cut any larger potato pieces in half so they cook evenly.
- Rinse the split red lentils under cold water.
- Add the vegetables, lentils, paprika and mixed herbs to the soup maker.
- Pour in 1 litre of vegetable stock, ensuring the total contents do not exceed your soup maker's maximum fill level.
- Select the Smooth Soup programme.
- At the end of the soup maker cycle carefully remove the lid and check the consistency. If it is too thick, pour in some more hot stock or water and blend it in.
- Season with salt and black pepper to taste, then serve.
Notes
- Use any similar mixture of prepared root vegetables, or chop your own. This packet included carrot, swede, potato, leek and onion.
- Smoked paprika can be used instead of regular paprika for a smoky flavour.
- This makes a thick soup. If preferred, add a little extra hot stock after cooking to thin it out.
- The recipe made approximately 1.4 litres of finished soup, using 1 litre of vegetable stock. Ensure these quantities fit within your soup maker's maximum fill limit; scale down or cook in batches if needed.
- Serve with a toasted cheese sandwich for a more substantial lunch.
- Nutrition figures are estimates and exclude any bread or sandwiches served alongside.
Nutrition
Calories: 199kcal | Carbohydrates: 37g | Protein: 11g | Fat: 1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 0.3mg | Potassium: 11mg | Fiber: 5g | Sugar: 0.1g | Vitamin A: 246IU | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 1mg
