To finish, I simply boiled the soup for 15 minutes until it thickened. Carolina Gelen's lentil tomato soup recipe is stunning and simple. With just 5 ingredients (plus salt), it comes together ...

Lentil soup is the weeknight dinner that always satisfies ... fan (or if you can’t get enough of it), adjust to taste. • ...

A filling and hearty lentil and tomato soup that is packed with fibre and provides two of your five-a-day. Why not make double and freeze for future vegan lunches? Each serving provides 200 kcal ...

This Mexican lentil soup is completely vegan but still high ... bit of shredded cheese for an extra source of protein. Add tomato paste and cook, stirring regularly, until very thick, 2 to 3 ...

This spicy soup is a filling lunch option that is full ... fry for 1 minute and then stir in the tomato purée. Fry for 1 minute then pour in the coconut milk and 1 litre/1¾ pints water.

This savory soup from F&W recipe developer Craig Ruff gets deep umami flavor from a combination of fresh and dried mushrooms. The creamy broth is enhanced with Hungarian sweet paprika and ...

It tastes really good and my family (husband, 3 year old and 6 year old) love it. It's really quick and easy, economical and can be made with freezer/store cupboard ingredients. Great for a weeknight.

Add 175g cheese plus the nutmeg and some salt and pepper. To assemble, spoon half the lentil mix into the dish, cover with half of the cheese sauce and layer half of the aubergine slices on top.