2 pints vegetable/ham stock 

(450g) 2 large carrots sized carrots, peeled and diced (or grated) 

1 medium onion, peeled and finely diced 

2 celery stalks finely diced 

1 cup red lentils 

2 tbsp olive oil 

salt and black pepper 




  • Heat oil in saucepan, add chopped onion, celery and carrot stir well and cover and cook for 10 mins until vegetables begin to soften 
  • Add lentils and cook for a few minutes 
  • Pour in stock and season with salt and pepper to taste. 
  • Bring to boil, cover and simmer for about 20mins, until veg is tender. 
  • Serve, will freeze well, and tastes even better the next day! 
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