Red Lentil & Carrot Soup

This soup is velvety, sweet, and costs about 30p a bowl. Red lentils break down completely, giving it a creamy texture without any cream. Carrots add natural sweetness, and a stock cube does all the heavy lifting for flavour. Make a big pot on Sunday and eat it all week.

Approx. cost per serving: £0.30

Ingredients (Serves 4):

• 200g red lentils, rinsed (40p)
• 4 large carrots, peeled and roughly chopped (30p)
• 1 onion, roughly chopped (10p)
• 1 vegetable stock cube (5p)
• 1 litre water

Method:

1. Put everything in a large pot. Bring to a boil, then reduce the heat and simmer for 20–25 minutes until the lentils are soft and the carrots are tender.
2. Blend with a stick blender until completely smooth. Add more water if it's too thick.
3. Season with salt and pepper. Serve as is, or with a slice of toast if your budget stretches.

Why it's gut-friendly: Red lentils are one of the easiest pulses to digest, packed with prebiotic fibre. Carrots are rich in soluble fibre and vitamin A. A very gentle, nourishing soup.