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  • 1 large onion finely chopped
  • 2 or 3 cloves of garlic, crushed
  • 1tsp cumin powder
  • 1tsp coriander powder
  • 200g lentils
  • 5 tomatoes, chopped
  • 500 ml stock
  • Marrow, peeled and chopped into small pieces
  • Bunch of watercress
  • Olive oil
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    Method

    • step 1

      Fry chopped onions in the olive oil until starting to brown. Add garlic, then cumin and coriander. Cook for a couple of minutes, then add marrow. Cook for a further 5 minutes, then tip in lentils and mix thoroughly.
    • step 2

      Add chopped tomatoes, stock and the finely chopped watercress. Bring to the boil then reduce and simmer for half an hour, or until lentils are soft and mushy.
    • step 3

      Coarsely blend the soup with a hand lender. Season to taste. Allow to cool before serving.
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    Comments, questions and tips (4)

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    Overall rating

    A star rating of 5 out of 5.5 ratings

    janie_stewart

    Absolutely delicious. I made this soup about one month ago - I have purposefully left a couple of courgettes to grow into marrows so I can make this soup again before the season ends. Thank you for sharing.

    Chrissy31754

    Delicious - a great way of using excess marrows or oversized courgettes!

    alanhporter

    Typo. Should be blender. Not lender

    Alex Brugman

    A star rating of 5 out of 5.

    Delicious and really easy to make. I don't usually like marrows but it really works in this soup. And surprisingly filling as well!

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