Lentil & Vegetable Soup

Sometimes it can be difficult to get little ones enthusiastic about eating lentils. Give this nutritious, vegan soup a go.


Pro tip: mix the iron-rich pulse with a medley of veggies to make a delicious and hearty Lentil & Vegetable Soup – and they’ll be none the wiser for it!

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1 tsp sunflower oil
200g onion, chopped
50g celery, diced
150g carrot, peeled and diced
50g parsnips, peeled and diced
150g sweet potatoes, peeled and diced
5g garlic puree
50g red lentils
400g chopped tomatoes
800g vegetable stock
15g sundried tomato paste


  1. Heat the oil in a saucepan. Add the onion, celery and carrot and fry for 5 minutes.
  2. Add the parsnips, sweet potato and garlic. Fry for a few minutes.
  3. Add the lentils, chopped tomatoes, stock and paste. Cover and bring up to the boil. Simmer for 15-20 minutes until the vegetables and lentils are soft.
  4. Blend until smooth using a stick blender.

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