Tomato and lentil soup

Healthy, filling and cheap. Serves 4: remember to save the leftovers and fridge/freeze them for later.

Ingredients

• 1 onion
• 1 carrot
• 1 stick celery
• Oil or vegan margarine
• 1 mug of red lentils
• 1 can of chopped tomatoes
• Stock cube

Method

1. Finely chop the onion, carrot and celery. Soften in oil / marg for 5-10 minutes.
2. Add the red lentils and the can of tomatoes and stir. Cook for 10 minutes.
3. Make up a pint (568ml) of stock with the stock cube. Add the stock, bring to the boil and simmer for 30 mins or until the lentils are cooked. Blend until smooth.