Lentil Soup

Lentil Soup



400gms tinned brown lentils, rinsed and drained
1 brown onion
2 celery sticks
2 carrots
4 tsp mixed dried herbs (such as thyme, rosemary, oregano)
2 cloves garlic crushed
½ red chilli (seeds removed)
1 tin crushed tomatoes
2 tsp Olive oil
2 tsp Vegetable stock powder
2 dried Bay Leaves
1 sheet wakame or nori torn up
2 cups boiling water


1. Place onions and oil in a large saucepan. Saute on a low heat till translucent.

2. Add celery and carrots, cook for 3-4 minutes.

3. Add all other ingredients except the lentils and wakame.

4. Bring to the boil and simmer with lid on for 5-6 minutes.

5. Add drained lentils and wakame, simmer for a further 3-4 minutes.

6. Remove the bay leaves.

7. Serves 2. Can be stored in the fridge for up to 3 days. Otherwise store in the freezer.