LOW-COST LENTIL SOUP

SERVES 4

PREP 5 MINS COOK 45 MINS 1tbsp olive or vegetable oil 115g (4oz) frozen chopped onions

2tsp frozen chopped garlic 4 sticks of celery, finely chopped

3 large carrots, peeled and finely chopped

150g (5½oz) red lentils

Salt and black pepper

2ltr (3½pt) vegetable stock Crusty bread and butter, to serve (optional)

Heat the oil in a large pan over a medium heat. Add the onions, garlic, celery and carrots, and cook, stirring, for 2-3 minutes, until starting to soften.

Stir in the lentils and season generously with salt and pepper. Pour in the stock, bring to the boil, then reduce to a simmer and cook, loosely covered, for 45 minutes, or until the lentils are tender.

Remove the pan from the heat. If you like a smooth soup, use a stick blender to blend until smooth. Ladle into serving bowls and serve hot, with crusty bread and butter, if liked.

FREEZE AHEAD

Cool the soup to room temperature. Transfer to a large, labelled freezer bag and freeze flat for up to 3 months. To eat, place in the fridge to defrost, then pour into a pan and place over a medium-low heat until hot. Alternatively, put the frozen soup in a pan over a low heat and warm gently, breaking up the soup with a wooden spoon until fully melted and piping hot.