Lentil Soup

Serves 4 • Preparation time: 10 minutes • Cooking time: 1 hour


1 tablespoon olive oil

1 large onion, chopped

2 leeks, sliced

1 clove of garlic, crushed

4 rashers of smoked streaky bacon, chopped

2 carrots, sliced

3 sticks of celery, sliced

225g red lentils, washed and drained

½ teaspoon grated nutmeg or turmeric

1.25 litres vegetable or chicken stock

salt and freshly ground black pepper

Cost per portion: 
  1. Gently heat the oil in a large heavy based pan.  Add the onions and leeks and let them cook gently until they’re transparent.  Add the garlic and bacon and cook on a medium heat for another 3–4 minutes
  2. Now stir in the carrots and celery, and cook for a further 2–3 minutes.  Finally, stir in the lentils, and add the nutmeg or turmeric
  3. Pour in the stock and bring the soup to the boil. Simmer with the lid on for about 30–40 minutes, or until the lentils and vegetables are tender. Season the soup with salt and pepper, then blend until smooth


Age range: 
Ages 13 to 16
Marion’s Lentil Soup