Food type: Soups, Vegetarian


One cup of brown lentils
Six cups of water
Four bay leaves
Three cloves of garlic
One stalk of celery
One large onion
Three carrots
Four roma tomatoes or a tin of tomatoes
One 425 g tin of chickpeas
Two tablespoons of olive oil


Put the lentils in a large soup pot with the chickpeas, bay leaves, the crushed cloves of garlic, six cups of water and a glug of olive oil. Bring to the boil and cook until the lentils are soft but still holding their shape. Meanwhile chop the onion, slice the celery, and dice the carrots. Heat the olive oil in a fry pan and fry over medium heat for about seven or eight minutes or until the carrots start to soften. Chop the tomatoes and add to the mixture stirring until they’ve broken up and the juice is released. Add this mixture to the lentils and simmer for another 15 minutes. Add the tin of chickpeas and simmer for another five minutes. The lentils should be mushy and soupy in texture but still identifiable as lentils. Taste, season with salt and pepper and serve with crusty bread for dunking.

What to drink Wakefield Pinot Noir.

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