Lentil and Vegetable Soup
16th Aug, 2017


  • For the soup
  • 200g red lentils
  • 1 carrot, peeled and diced
  • 1 stick celery, diced
  • ½ cauliflower, roughly chopped
  • ½ tsp celery salt
  • 2 bay leaves
  • 3 cloves
  • 2 cardamon pods
  • ½ tsp Malden Sea salt
  • ½ tsp cracked black pepper
  • 500ml vegetable stock
  • For the salad
  • 1 cucumber
  • 1 avocado
  • Juice 1 lemon
  • 1 tbsp toasted pumpkin seeds
  • Salt
  • Pepper

Equipment required:

Serves 2.

Put all of the soup ingredients into a large sauce pan, cover with the stock, bring to the boil, put the lid on and simmer for 20 minutes. Keep checking to make sure it doesn’t stick and add more water if necessary.

Prepare the salad by scooping out the avocado and chopping the cucumber into small cubes. Toss together with the lemon juice, pumpkin seeds, salt and pepper.

Serve the soup with the salad on the side.


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