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Get a protein boost from the lentils in this soup and enjoy the flavour and goodness of the vegetable ingredients.


  • For: 6
  • Preparation: 20 min
  • Cooking: 1 h 20 min
  • Ready in: 1 h 40 min


  1. Heat the olive oil in a pan over medium heat. Fry the carrots, celery, onion and garlic for around 5 minutes, until the onion is translucent.
  2. Rinse the lentils. Put the water, tomatoes, chicken stock cubes and bay leaf in a large pan on medium heat. Add the vegetable mixture and lentils, and simmer for around 7 minutes. Add the pasta and cook for 3 minutes. Add the zucchini and squash and cook until just tender (around 5 minutes). Add the oregano, basil and pepper.
  3. Remove the soup from the heat and rest for 30 minutes with the cover on before serving.