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 soup recipe is not only quick and easy to make, but it's also easy to make extra to meal prep for future dinners. One batch usually lasts our family two weeknight meals.

Freezing soup is not only a great way to save food but a fast dinner solution for busy meal times. However, not all soups freeze and thaw well - save one.

You can also use the basic lentil stew to make our tomato, chorizo and lentil soup or butternut squash and spinach curried lentils.

Stir the tomato paste in with the vegetables ... Add the salt and oil and stir to combine. Spoon this on the lentil soup just before serving.

In a Dutch oven over medium-high heat, heat the olive oil until shimmering. Add the cherry tomatoes, sun-dried tomatoes, ...

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 ...

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.

Tip the spicy onions into the soup and stir through, along with the chopped tomato. Add pepper to taste – and a little more salt, if needed. Serve the soup in small bowls, garnished with the herbs.