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Prep Time 10 minutes - Total Time 35 minutes - Serves 4

It’s not half cold, so perfect for a big bowl of soup. Now, as the title suggests, I threw this soup together using what veg I had knocking around plus a packet of lentils I found in the cupboard.

Thanks to the leftovers this is now mine and Leo’s new favourite soup.


  • 3 sweet potatoes, roughly chopped.

  • 2 sticks of celery, roughly chopped.

  • 1 red pepper, roughly chopped.

  • 1 onion, roughly sliced.

  • 1 tsp of dry thyme.

  • 1 tsp of dry oregano.

  • 1 tbsp of tomato purée.

  • 1L of stock.

  • 250g of cooked lentils.

Optional Garnishes

  • Sunflower and pumpkin seeds.

  • Cress.

  • Double cream.


  1. Into a large saucepan add a good drizzle of olive oil followed by all the veg, herbs and season. Cook over a medium to high heat for 10 minutes.

  2. Add the tomato purée and cook out for a couple of minutes. Pour in the stock and bring it up to a boil, then cover with a lid leaving a slight gap. Turn the heat down to low and simmer for 15 minutes or till the veg is soft.

  3. Next, add half the lentils and using a handheld stick blender whizz till smooth. Now add the remaining lentils and check for seasoning. Garnish with the seeds, double cream, and cress and add a little drizzle of extra-virgin olive oil.

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