Winter Vegetable and lental soup

Ingredients

85g dried red lentils

2 carrots, quartered lengthways then diced

3 sticks celery, sliced

2 small leeks, sliced

2 tbsp tomato purée

1 tbsp fresh thyme leaves

3 large garlic cloves, chopped

1 tbsp vegetable bouillon powder (vegetable stock)

1 heaped tsp ground coriander

Method

Tip 85g dried red lentils, 2 quartered and diced carrots, 3 sliced celery sticks and 2 sliced leeks into a large pan with 2 tbsp tomato purée, 1 tbsp fresh thyme leaves, 3 chopped garlic cloves, 1 tbsp vegetable bouillon powder and 1 heaped tsp ground coriander.

Pour over 1½ litres boiling water from the kettle, then stir well.

Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.

Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.