Red Split Lentil Soup


Ready in 1.5 hours | Serves 4-5

This healthy soup recipe is flavourful, incredibly creamy and high in both iron and fibre to boot! The fresh flavours of lemon and parsley are paired with the rich, mellow flavours of leek and courgette. Thanks to the high level of soluble fibre, lentils are known to lower your blood cholesterol, which in turn reduces your risk of heart disease. These heart-friendly little guys are also a brilliant source of magnesium and insoluble fibre. So eat up!


2 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed

1 onion, finely chopped

1 stalk celery, finely chopped

2 cloves fresh garlic, finely chopped

1 leek, chopped into 1 cm pieces

1 kilo courgette, chopped into 1 cm pieces

1 teaspoon Natural Sea Salt

ground pepper, to taste

2 cups Organic Lentils, Red Split rinsed

1 pack (946ml) Vegetable Broth

juice of 3 Meyer lemons

1 teaspoon fresh lemon zest

fresh parsley, finely chopped


Heat olive oil in a large soup pot. Sauté the onion, celery, garlic, and leek for 10 minutes.

Add the courgette, season and sauté for another 10 minutes.

Add the lentils, broth and lemon juice. Bring to the boil. Reduce the heat and simmer with the lid on for 1 hour.

Transfer soup to a blender and purée until smooth. Return to the pot and check seasoning.

Scoop soup into bowls, garnish with fresh parsley and a dollop of natural yoghurt.