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Lentil Bolognese soup

Bowls of vegetarian lentil soup

Lentil Bolognese soup

Sara Buenfeld

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.3 out of 5.47 ratingsRate

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Tuck into this full-bodied, vegetarian Bolognese-based soup with red lentils, which brings you four of your 5-a-day and plenty of fibre

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp rapeseed oil
3 onions

finely chopped
3 large carrots

finely diced
3 celery sticks

finely diced
4 garlic cloves

finely chopped
500g carton passata
1 tbsp vegetable bouillon powder
125g red lentils
1 tsp smoked paprika
4 sprigs fresh thyme
125g wholemeal penne
50g finely grated vegetarian Italian-style hard cheese

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Nutrition: per serving

kcal424

low
fat11g

low
saturates3g
carbs56g
sugars18g
fibre12g
protein19g
salt0.5g

Method

step 1

Heat the oil in a large non-stick pan then fry the onions for a few mins until they start to colour. Add the carrots, celery and garlic then fry for 5 more mins, stirring frequently, until the vegetables start to soften.
step 2

Pour in the passata, bouillon powder and the lentils with 2l boiling water. Add the smoked paprika, thyme and plenty of black pepper then bring to the boil, cover the pan and simmer for 20 mins.
step 3

Tip in the penne then cook for 12-15 mins more until the pasta and lentils are tender, adding a little more water if necessary. Stir through the cheese, then ladle half the soup into bowls or a wide-necked flask if you're taking it as a packed lunch. Cool the remaining soup (remove the thyme sprigs) and keep in the fridge until required. It will keep well for several days. Reheat in a pan, adding a little extra water if the soup has thickened.

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Recipe from Good Food magazine, January 2019

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