Red Lentil & Vegetable Soup

Difficulty: Easy

Serves 6

The weather has been kind of nuts here lately. You think summer has hit and then the next second there’s a cold chill and a thunderstorm! Since I’m not the summery type, I’m appreciating the small parts of winter that are still remaining and taking the chance to eat a heck load of soup. This is so so so so so easy and really delicious, while winter is still here you should give it a try!


  • 3 cups red lentils
  • 1 tablespoon olive oil
  • 1 large brown onion, finely chopped
  • 2 cloves garlic, minced
  • 3 chicken style stock cubes (I use Massel)
  • 3 litres water
  • 2 medium potatoes, chopped
  • 2 carrots, chopped
  • 1/4 cauliflower, chopped
  • 1/2 broccoli, chopped
  • 3 tablespoons tomato paste
  • 1 tablespoon dried herbs
  • Salt and pepper to taste


  1. Rinse the lentils thoroughly.
  2. In a large saucepan, fry the onion and garlic in the olive oil.
  3. Pour in the water before adding the stock cubes, lentils, potato and carrot.
  4. Once boiling, add the tomato paste, cauliflower, broccoli, dried herbs, salt and pepper and allow to simmer for a further 10-15 minutes.
  5. Serve hot!