Chunky Red Lentil Soup

Chunky Red Lentil SoupThis 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


  • 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.

To Serve:

  • Freshly ground black pepper, to taste
  • Small handful fresh parsley, finely chopped
  • 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.