This soup is gluten, wheat and dairy free.
50g (2oz) red split lentils
2 medium carrots
1 stick of celery
50g (2oz) chopped onion
2 teaspoons of vegetable stock powder
quarter of a teaspoon of turmeric
1 teaspoon of Coriander leaf
1 teaspoon of ground cumin
1 pint (568ml) of cold water
salt and pepper
1. Chop all the vegetables finely.
2. Weigh out the lentils.
3. Add all the ingredients to a medium sized saucepan.
4. Bring to the boil.
5. Cover and simmer for 30mins.
6. Puree with the blender and serve.
For more information go to
Contact Us, or send
or call us on +44 (0) 7961 434347