Vegetable | Lentil Soup

Vegetable and Green Lentil Soup

This vegetable soup has a small handful of green lentils added. The lentils add more body to the soup and an extra flavour. 


  1. Spanish Onion x 1 
  2. Leek x ¼ 
  3. Celery x 1 Stick
  4. Carrot x ½ 
  5. Bay Leaves x 2
  6. Garlic x 2
  7. Cauliflower x 3 Florets
  8. Green Beans x 6
  9. Flour x 1.5 Tablespoons
  10. Vegetable Stock x 400 ml (Freshly made or a stock cube dissolved in water)
  11. Green Lentils x 5 Tablespoons
  12. Flat Leaf Parsley x 2 Sprigs
  13. Dill x 1 Sprig
  14. Double Cream x 4 Tablespoons

Preparing The Ingredients

  1. Peel the Spanish onion, cut it in half and small dice
  2. Cut ¼ of the leek in half and remove the middle. Small dice the leek
  3. Cut the celery stick into small dice
  4. Peel and cut the carrot into a small dice
  5. Peel the garlic and cut it into small pieces
  6. Remove 2 large florets from the cauliflower and cut them into small florets
  7. Slice the green beans across into small pieces
  8. Have the vegetable stock hot and ready to use
  9. Pick the herbs from the stalks, roll them up and fine slice

Cooking The Vegetable And Lentil Soup

  1. Heat a pan on medium heat and add a little oil
  2. Drop in the onions and stir for 1 minute
  3. Mix in the garlic and cook for 1 minute
  4. Add the carrot, leek and celery and mix for 1 minute
  5. Add the cauliflower and green beans and stir in
  6. Stir in the flour and cook out for 3 minutes
  7. Add in the green lentils
  8. Pour in the vegetable stock, bring to a boil and turn to a simmer for 10 minutes
  9. Pour in the double cream and simmer for 2 minutes
  10. Mix in the chopped herbs and remove from the heat

Finishing The Soup

  • Pour the soup into a bowl and top it with a few of the chopped herbs