Lentil & Vegetable Soup
Turn the filling deliberately reserved from Vegetarian Cottage Pie into a substantial, chunky soup.
- Prep
- 5 mins
- Cook
- 20 mins
- Total
- 25 mins
- Difficulty
- easy
- Serves
- 2
Get ready
Ingredients for 2 portions
- The reserved half batch of lentil and vegetable filling
- 1 medium potato, approximately 200 gdiced small
Optional extras
- Bread, to serve
Equipment
- saucepan
- wooden spoon
Cook
Method
Start the soup
Put the reserved lentil and vegetable filling, stock cube, approximately 500 ml boiling water and diced potato into a saucepan.
Bring to the boil
Stir well and bring to the boil.
Simmer
Turn down the heat and simmer for about 15 minutes, or until the potato is tender.
Thicken the soup
Lightly crush some of the potato and lentils against the side of the pan to thicken the soup naturally. Keep it chunky rather than blending it completely.
Finish
Add a little more water if needed for a substantial chunky-soup consistency. Taste before adding any extra seasoning, then serve with bread if you like.
Start with another recipe
Where the saved food comes from
This recipe starts with food deliberately saved from another Cook Well for Less recipe. The ingredient list shows the amount this recipe expects.
Make and save first
Vegetarian Cottage Pie
Make one generous batch of lentil and vegetable filling, then reserve approximately half before assembling the two-portion cottage pie.
Simmer the reserved filling with a diced potato, vegetable stock and water, then lightly crush some of the potato and lentils to thicken the soup.
Start with Vegetarian Cottage Pie
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