Recipes: Roast root vegetable & green lentil soup

This earthy soup is dead cheap to make - you could even use leftover veg from your Sunday roast

Ingredients

• 250g Chantenay carrots , halved lengthways
• 1 parsnip , peeled and cut into small chunks
• 250g swede , peeled and cut into small chunks
• 1 red onion , cut into thin wedges
• olive oil
• a pinch of dried chilli flakes
• 2 tsp ground cumin
• 200g green lentils
• 1½ l vegetable stock
• a small bunch of coriander , chopped

  

  1. Heat the oven to 190C/fan 170C/gas 5. Arrange all the vegetables in a single layer in a large roasting tin. Drizzle over 2 tbsp of oil and sprinkle over the chilli flakes, cumin and some salt and pepper. Toss the veg to coat in the oil and roast for 30-40 minutes, until tender.
  2. Meanwhile, put the lentils and stock in a large saucepan and bring to the boil. Cover and simmer for 15-20 minutes, until the lentils are tender. Stir in the roasted vegetables and coriander and serve with crusty bread.

  PER SERVING

  294 kcalories, protein 14.7g, carbohydrate 40.5g, fat 9.3 g, saturated fat 0.8g, fibre 9.4g, salt 3.93 g

  source: bbcgoodfood.com