Member recipe

Winter Lentil and Vegetable Soup

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Cooking time

Prep: 20 minutes Cook: 35 minutes

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Serves 6

This recipe was inspired by Jean Carper in her book The Food Pharmacy Cookbook. It has evolved in my kitchen over the past 15 years but has remained a firm favourite. The lentils can be any sort and the veg can be varied according to what you have in

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  • 1 cup dried lentils
  • 1 tin plum tomatoes
  • Stock (about 500mls)
  • 3 carrots chopped
  • 3 sticks celery chopped
  • 1 onion chopped
  • 1 clove garlic crushed
  • 1 teaspoon allspice
  • 1 teaspoon dried thyme
  • A handful of baby spinach (optional)
  • A little olive oil for sautéing the onion


  1. Gently sauté the onion and garlic

  2. Stir in the the other ingredients

  3. Bring to the boil, cover and simmer for about half an hour

  4. Place half the soup in a blender and then add back to the pan

  5. Add the spinach, if using, warm through and serve

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