Bec’s Vegetable & Lentil Soup

Bec's Vegetable and Red Lentil Soup


  • 2 tlb butter
  • 2 cloves garlic
  • 2 carrots
  • 1 onion
  • 1 stick of celery
  • ¼ pumpkin
  • 2 zucchinis
  • A few cubes of frozen spinach
  • 2 tins of diced tomatoes
  • ½ cup dried red lentils
  • 1 litre chicken stock
  • Dried Italian herbs, salt and pepper to taste


Peel and roughly chop the vegetables. Melt butter in large pan then add garlic, onion, carrots and celery and sauté over a medium heat until the onion is clear.  Add all the other vegetables, tomatoes, lentils and stock. Bring to the boil then reduce the heat and simmer gently, uncovered, for about 20 – 30 mins until everything is tender (but not mushy). Toward the end of the cooking, taste test and add herbs/salt/pepper to taste. Roughly mash with a potato masher. Great with a French breadstick sliced on the diagonal then lightly toasted and spread with garlic butter.


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