This is a fabulous soup. It is delicious, cheap and easy to make, freezes well and can be dressed up for a glamorous occasion. It is low-fat  and packs a protein and vitamin punch so it ticks all the good Mummy boxes!

Serves 4


1tbsp olive oil

l large onion, peeled and chopped

225g broccoli, trimmed and chopped

½ tbsp cumin seeds

3 tbsps red lentils

900 ml vegetable stock

salt and pepper to taste



  • Heat the olive oil in a large saucepan, add the onion, broccoli and cumin seeds and cook until starting to soften
  • Add the lentils and stock and stir
  • Bring to the boil, reduce the heat, cover and simmer for 20 minutes or until the lentils are soft
  • Cool slightly then puree with a hand blender or in a food processor until smooth.
  • Reheat gently
  • Season to taste

Serve with chunks of crusty bread. You could also pop an attractive piece of parsley on top as I did for this photo and stick your tongue firmly inside your cheek!

If this is the first time you have visited my meat free Monday slot, I am a vegetarian Mum of 4 (my children and husband are also veggie) and I started this once a week post due to popular request from readers and Twitter followers.




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