Serving: 15

Creme Brulee


1 ½ Ib                   Red lentils

4                            Onion, peeled and chopped

6                            Celery sticks, peeled and chopped

6                            Carrot, peeled and chopped

4                            Garlic clove, crushed

3 tsp                      Ground cumin

1 tsp                      Ground coriander

1 tsp                      Red chilli flakes

6 pints                  Vegetable stock, a good quality stock cube works for this

4oz                        Tomato purée

1 tbsp                    Oil

1                            Bay leaf


  1. The first job is to wash the lentils, I always give the lentils a really good wash in cold running water before using.
  2. Heat the oil in a pan.
  3. Add the chopped onion and cook over a low heat for 5–6 minute, until beginning to soften.
  4. Stir in the celery and carrot and cook for 2 minutes.
  5. Add the garlic, chilli flake, cumin and coriander and cook for a further minute.
  6. Add the washed lentils, stock, tomato purée and bay leaf.
  7. Bring to the boil, reduce the heat, then cover the pan with a lid and simmer for 20–25 minutes until the lentils and vegetables are very soft.
  8. Remove the bay leaf from the soup.
  9. Blend the soup in the pan using a hand-held blender, or tip into a blender or food processor, process until smooth, then return the soup to the pan.
  10. Check the consistency; it will be fairly thick, so if you prefer it thinner, thin down with a little more stock.
  11. Season to taste, top with a little oil and shredded spring onions.


This will keep for 72 hours in the fridge. This soup will freeze well in zip bags and can be heated from frozen.

Once cooked cool as quickly as possible, this can be done in the pot in a sink of ice-cold water of in a large tray.

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust