Lentil and butter nut soup


  • 1 tbsp olive oil
  • 2 leeks, trimmed, halved and sliced
  • 2 carrots, peeled, halved and sliced
  • 1 litre chicken stock
  • 410g  lentils, cooked
  • 1 butternut, diced


  1. In a large pan,heat the oil. Add the leeks, carrots and butternut and cook for five minutes until the vegetables start to soften.
  2. Pour in the stock then bring to the boil. Cover and simmer between 10 and 15 minutes until the carrots are tender.
  3. Stir in the lentils and cook for a couple of minutes.
  4. Put the mixture in a blender and blend until smooth.

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