Granny Fraser's Lentil Soup

Recipe by Chef #572581
READY IN: 45mins


  • 250
    g red lentils, rinsed
  • 2 -3
    stock, cubes depending on taste (use gluten free stock cubes if you want the gluten free soup)
  • 1
    leek, rinsed and sliced
  • 2 -3
    potatoes, peeled and diced
  • 2
    carrots, peeled and sliced
  • 1 -2
    pint water


  • Boil the water, add the stock cubes.
  • Once they have dissolved, add the lentils and simmer.
  • Whilst the lentils are simmering, chop the potatoes first and add to the lentils, then the carrots and lastly the leek.
  • Cook until the vegetables are soft, usually 20-30 mins depending on the size of the veg.
  • Variations-
  • *add ham/bacon.
  • *fry the leeks in butter before adding to the soup.
  • *keep it chunky or whiz with a hand-held blender.
  • Once pureed this soup freezes. To defrost simply cover the bottom of a pot with water, put the frozen soup in it and gently heat until the soup is warmed through.
  • I always make double to freeze and it rarely sees the freezer.