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Student Lentil Soup    HT  SP 35mins



Serves 1 - 2    Hot  Vegetables  Herbs  Pulses  Soup Dairy free




1 tbsp Olive Oil

1 Small Carrot, finely chopped

1 Small Onion, finely chopped

1 Stick of  Celery

1 Garlic Cloves, finely chopped

˝ teaspoon Dried Thyme

300ml/10fl.oz. Strong Stock (lamb, beef or vegetable)

50g/2oz Lentils, washed

1 teaspoon  Worcestershire Sauce

Salt and Black Pepper




1. Place the oil, carrot, onion, celery and garlic in a medium sized saucepan and cook for 5 minutes over a medium heat, stirring from time to time.


2. Add the thyme, stock and lentils, bring to the boil then reduce the heat, partially cover and simmer for 20 minutes, stirring from time to time.


3. Stir in the Worcestershire Sauce,  season to taste with salt and pepper and simmer for a further 2-3 minutes. Serve hot.


You can also add leftover pieces of lamb or beef at step 2.




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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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