Winter Vegetable and Lentil Soup


  • Ingredients
  • 85g dried red lentils
  • 2 carrots, quartered length ways then diced
  • 3 sticks celery a collection of long, thick, juicy stalks around a central, tender heart, celery ranges in color from white to green, sliced
  • 2 small leeks, sliced
  • 2 tbsp tomato purée
  • 1 tbsp fresh thyme leaves
  • 3 large garlic cloves, chopped
  • 1 tbsp vegetable bouillon powder
  • 1 heaped tsp ground coriander


  1. Put 85g dried red lentils, 2 quartered and diced carrots, 3 sliced celery sticks and 2 sliced leeks into a large pan with 2 tbsp tomato purée, 1 tbsp fresh thyme leaves, 3 chopped garlic cloves, 1 tbsp vegetable bouillon powder and 1 heaped tsp ground coriander. 
  2. Pour over 1½ litres boiling water from the kettle, then stir well.
  3. Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
  4. 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.

Recipe suggested by Maureen K. Recipe from Good Food magazine, November 2017

Recipe from Good Food magazine, November 2017