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2. Winter Vegetable and Lentil Soup

Yields1 Serving

 85 g dried red lentils
 2 carrots, quartered lengthways then diced
 3 sticks celery, sliced
 2 small leeks, sliced
 2 tbsp tomato puree
 1 tbsp fresh thyme leaves
 3 large garlic cloves, chopped
 1 tbsp vegetable bouillon powder
 1 heaped tsp ground ginger

Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.


Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.


Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.

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