French Lentil Soup


Serves 6-8 




2 cloves of garlic, finely diced 

1 brown onion, finely diced

3 tbsp extra virgin olive oil 

2 celery stalks, finely chopped 

1 carrot, finely chopped

1 zucchini, chopped into cubes 

1 generous handful of spinach 

300g pumpkin or sweet potato, cut into small cubes 

250g soaked lentils 

1.5L of chicken or vegetable broth

100g nitrate-free pancetta (optional)





1. Add the extra virgin olive to a deep pan/crockpot. Bring to a medium heat. 

2. Add the onion and garlic and let them soften for 5 minutes until golden. Then add in the carrot, celery and pumpkin/sweet potato and cook for a further 5 minutes. 

3. Add the broth, lentils and pancetta (if using) to the pan and increase the temperature to a medium-high heat. Put a lid on the pan. and allow the soup to cook for 20 minutes. 

4. Next, add in the chopped zucchini and and a generous handful of spinach. Cook for a further 10 minutes. 

5. Once cooked, remove from the heat  and season to taste with salt and pepper. Serve in bowls with toasted GF bread, sourdough or a side salad.



This soup freezes really well so is a great option for batch cooking. 



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