• 1 tablespoon olive oil

  • 1 clove of garlic, crushed

  • 1 onion, peeled and chopped roughly

  • 4 large carrots, peeled and roughly sliced

  • 175g dried lentils

  • 1 litre of water

  • 1 stock cube (I prefer chicken, but you can use a vegetable stock cube to make it vegetarian, or a teaspoon of low salt bouillon to make it suitable for young children)


  • Heat oil in large pan

  • Add the onion and garlic and stir for a couple of minutes to soften

  • Add the carrots and cook for another 2-3 minutes, taking care not to burn

  • Add the dried lentils, water and stock

  • Turn down heat and simmer for 20 mins, or until the vegetables are soft

  • I prefer to blend mine (using a hand blender put straight into the soups pan). You could part blend or leave it more casserole-like depending on your preferred consistency

  • Add salt and pepper to taste. Be careful not to add salt to meals for young children or babies

Additions / variations

  • Adding grated cheese, and/or stirring in double cream to the finished soup adds extra calories if you’re trying to gain weight

  • Add a large pinch of chilli powder to add a little kick

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