Lentils are a nutrition powerhouse—rich in fibre, plant protein, and slow-burning carbs that keep you full and support heart health. This easy, flavour-packed soup is comforting, economical, and perfect for batch cooking.

I love it for mums—it's hearty, nourishing, and the ultimate make-ahead soup to have stashed in the freezer for those busy, no-time-to-cook days.

Lentil Soup Recipe

Ingredients

• 2 tbsp olive oil

• 1 brown onion, chopped

• 2 garlic cloves, minced

• 1 large carrot, chopped

• 2 celery sticks, chopped

• 2 cups (400g) dried brown lentils rinsed

• 400g crushed tomatoes

• 6 cups (1.5L) vegetable or chicken stock (low sodium)

• 2 tbsp Odi Nutrition Bone Broth [discount code: FIONA20]

• ½ tsp ground cumin

• ½ tsp ground coriander

• 1½ tsp paprika

• 2 dried bay leaves

• 1 lemon (zest + juice)

• ¼ tsp salt and pepper, each

• Fresh parsley & crusty bread, to serve

Method

1. Heat oil in a large pot over medium heat. Add onion and garlic, cook for 2 mins.

2. Add carrot and celery. Cook 7–10 mins until soft and fragrant. Don’t rush this step, it is key to the flavour base of the soup.

3. Add lentils, crushed tomatoes, stock, bone broth, spices, and bay leaves. Stir and bring to a simmer.

4. Scoop off any foam, cover, and simmer on medium-low for 35–40 mins or until lentils are soft.

5. Remove bay leaves. Blend briefly with a stick blender (2–3 quick pulses) to thicken slightly.

6. Stir in lemon zest and a squeeze of juice. Season to taste.

7. Serve with parsley and warm crusty bread.

Storage: Keeps 5 days in the fridge or freezes for 3 months.