top of page

Portion size: 10




  • 3 tbsp olive oil,

  • 2 onions,

  • 3 carrots,

  • 3 sticks celery,

  • 3 cloves garlic,

  • 500g red lentils,

  • 2x400g tin tomatoes,

  • 2 tbsp tomato puree,

  • 2 tsp dried oregano,

  • 2 tsp dried thyme,

  • 3 bay leaves,

  • 1l vegetable stock





1. Heat oil in a large saucepan and add the finely chopped onions, carrots and celery and crushed garlic.


2. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato puree, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy, splash in water if needed. Season with salt and pepper.

'We are here to help'

bottom of page