Member recipe

Marrow, watercress, lentil and tomato soup

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Cooking time

Prep: 10 minutes Cook: 1 hour

Skill level



Serves 6

Surprising combination of ingredients makes a very tasty wholesome soup, and uses up some of the excess marrows in life.

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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


  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.

  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.

  3. Coarsely blend the soup with a hand lender. Season to taste. Allow to cool before serving.

Comments, questions and tips

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Alex Brugman
22nd Aug, 2016
Delicious and really easy to make. I don't usually like marrows but it really works in this soup. And surprisingly filling as well!
11th Sep, 2013
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