Lentil and vegetable soup with cheesy topped croutons - U5

Serves 10

U5 = suitable for under-fives

Ingredients:
100g red lentils (dry)
½ swede, peeled and diced
3 carrots, peeled and chopped
2 stalks of celery, chopped
1 leek, roughly chopped
1 Kallo low salt vegetable stock cube
50g tomato puree

Cheesy topped croutons:
10 slices of wholemeal or granary bread
200g cheddar cheese

Method:

Soak the lentils in cold water over night, rinse thoroughly.

Wash, peel and chop all the vegetables and place in a large saucepan with the lentils the stock cube and tomato puree. Cover with water.

Bring to the boil and simmer for 30 mins.

Puree the soup in a blender to the desired consistency. If necessary add a little extra stock to thin the soup down.

Toast the bread and grill the cheese on top.

Cut into fingers and serve with the soup.

Tips:

For wheat free diets use wheat free bread.

For dairy free diets use soya cheese.

Remove some of the vegetables and puree for puree diets.

Per serving:
Calories: 181 kcals
Protein: 10 g
Fat: 8 g
Carbohydrate: 20 g
Salt: 0.6 g
Iron: 1.6 mg
Calcium: 197 mg