Lentil and vegetable soup with cheesy topped croutons - U5
U5 = suitable for under-fives
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
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.
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.
Calories: 181 kcals
Protein: 10 g
Fat: 8 g
Carbohydrate: 20 g
Salt: 0.6 g
Iron: 1.6 mg
Calcium: 197 mg
Attached file: Lentil_vegetable_soup_cheesy_croutons.pdf read/download