This soup is ideal for the winter months. It has a thick, creamy consistency (without any cream) and is so comforting. It tastes absolutely delicious, is easy to make and it’s so good for you.

Ingredients (serves 2)

  • 250g Carrots (finely chopped)
  • 1 x Red onion (finely chopped)
  • 1 x celery stalk (finely chopped)
  • 80g Red lentils (washed thoroughly before use)
  • 1 x Garlic clove (crushed)
  • 600ml Vegetable stock
  • 1x Bouquet Garni (if you don’t have this then use 1 bay leaf and a sprinkle of parsley and thyme).
  • 1/2 tsp Group Cumin
  • Fresh Parsley for garnish


1) Heat some olive oil in a medium sized pan then add the carrots, onion and celery. Fry until soft (ish).

2) Add the washed lentils and garlic and mix well. Fry for another 1 minute mixing continuously

3) Add the stock and Bouquet Garni, mix well then cover with a lid and simmer for about 45 minutes (until the lentils are soft).

4) Add the cumin and a pinch of salt and pepper then pour the mix into a blender and blend until smooth and creamy. If you prefer your soup slightly less thick just add a bit more water.

5) Garnish with fresh parsley.