Chunky Red Lentil soup

Chunky Red Lentil Soup

Hurrah-it’s nearly Winter! Which means it’s time for wholesome, nourishing, cold-busting soups! This bowl of deliciousness will have you celebrating the hour change this Sunday-something you probably thought you’d never say…

This is a quintessential winter soup: hearty and warming, and packed full of vitamins. Just the thing to see you through a long, dark afternoon!


Serves 2

Prep time-5 minutes

Cooking time-25 minutes

Wheat free, Gluten free, dairy free, vegetarian


You will need:

  • 1 tablespoon groundnut oil
  • 1 medium onion, peeled and roughly chopped
  • 1 large carrot, peeled and roughly chopped
  • 75g dried red lentils, rinsed and drained
  • 400g can of chopped tomatoes
  • 400ml vegetable stock
  • freshly ground black pepper, to taste
  • small handful fresh parsley, finely chopped



  • Place the oil in a medium-sized non-stick saucepan, and heat over a medium heat. Add the onions and leave to sweat for about 4-5 minutes, occasionally stirring.
  • Add the chopped carrot and stir to mix with the onion. Cover, and leave for another 4-5 minutes, shaking the pan occasionally to prevent sticking.
  • Add the lentils, the tomatoes (and their juices) and then the stock. Bring to the boil, then reduce the heat so the soup simmers steadily.
  • Cover the pan, and leave for 10-15 minutes, or until the lentils have collapsed and the vegetables are soft.
  • Season the soup with black pepper, then ladle into warmed serving bowls.
  • Sprinkle with the chopped parsley and serve immediately.

Jennifer’s Tip: This recipe works well with almost any root vegetables, so get creative! Try it with sweet potatoes, parsnip, potatoes or even celeriac. 

This recipe was taken from Jennifer Irvine’s The Balanced Diet. Available to buy here.