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Preparation Time: 15 minutes

Cooking time:45 minutes

Portions: 10

Serve with baguette and garnish.


  • 4 tbsp olive oil
  • 2 large onions, finely chopped
  • 2 large carrots, peeled and finely chopped
  • 4 stalks celery, washed and finely chopped
  • 500g red lentils
  • 1 tin chopped tomatoes
  • 2 litres of vegetable stock
  • 1 bouquet garni
  • 1 tbsp garlic granules
  • 1 tbsp onion granules
  • 1 tsp celery salt
  • White pepper to taste


  1. Heat the olive oil, fry the onion for 2-3 minutes until soft but without colour.
  2. Add carrots and celery and cook for a further 4 minutes so they are all soft.
  3. Add the lentil and stir for 1 minute, then add the tinned tomatoes, stock, bouquet garni, garlic granules, onion granules, and celery salt.
  4. Simmer for 30 minutes or until the lentils are almost soft.
  5. Blend ¾ of the soup, you should have a thin soup with some lentils and vegetables. Add extra water to get correct consistency if needed.
  6. Check and season with white pepper to taste.

Serve with a drizzle of olive oil and a baguette.


Extra Garnish ideas:

  • Bacon Bits
  • Grated cheese
  • Flavoured oils
  • Crispy onions
  • Yoghurt and smoked paprika


on 26th June 2019

While the soup is simmering, you’ve got some time to figure out what to serve alongside it. I often pair lentil soup with crusty bread, toasting it with a drizzle of olive oil and some shredded Parmesan cheese if I’m feeling indulgent. Slice your bread thick enough to tear off nice big hunks — perfect for dunking and swiping up the last few drops of soup.

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