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Winter Lentil and Vegetable Soup

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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


  • 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


  • STEP 1
    Gently sauté the onion and garlic
  • STEP 2
    Stir in the the other ingredients
  • STEP 3
    Bring to the boil, cover and simmer for about half an hour
  • STEP 4
    Place half the soup in a blender and then add back to the pan
  • STEP 5
    Add the spinach, if using, warm through and serve

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