Here’s a great soup recipe that Victoria shared recently. It freezes very well, is quick to make and tastes great. Plus the lentils make for a cheap source of protein.

I made it today with red peppers and it looks and tastes jolly nice!



10oz veg – I find that carrots / parsnips / sweet red peppers work really well but you can make it with any veg that you have lying around. 10oz is roughly the equivalent of 4 medium carrots, or 2 large peppers.

1 tbspn coconut oil – this adds an amazing flavour. You can also use a glug of olive oil if you don’t have coconut oil

3-4oz red split lentils – I use 4oz for a thick soup

600ml organic veg stock

Pinch red chilli flakes

1/4 onion

2 cloves garlic

2 tsps. cumin

1 tsp mixed herbs

Black pepper to taste

Put everything in a pan, bring to the boil then simmer for approximately 15 minutes or until the lentils are soft. Blend together and enjoy!