Lentil and Vegetable Soup

It may not look particularly exciting, but this was one of the tastiest bowls of soup I have made for some time.  I usually use red lentils in my lentil soup, but this time I used Crazy Jack Organic green lentils, as they were included in my box of goodies from Knorr for the Knorr Flavour Pot Product of the Year Challenge.  

Lentil and Vegetable Soup

1 tbsp sunflower oil
3 carrots, chopped
4 sticks of celery, sliced
1 large onion, chopped
4 Knorr vegetable stock cubes
3.5 litres of water
250g green lentils, washed in a sieve
salt & pepper to taste
1 Garden Herbs Knorr Flavourpot

1. Heat the oil to a medium heat in a large soup pan (I use my pressure cooker).
2. Add the carrots, celery and onion.
3. Add the water, lentils, vegetable stock cubes and Garden Herbs Flavour Pot.
4. Cook for 20 minutes in a pressure cooker or around 40 minutes in an ordinary pan, until the vegetables and lentils are soft.

The soup improves on keeping and I make such a large pot as it provides lunch for several days after the weekend, but you could scale it down.

I'm entering this soup for No Croutons Required, the blog linky for vegetarian soups and salads run by Jacqueline at Tinned Tomatoes and Lisa at Lisa's Kitchen. Jac is hosting this month.


Knorr Flavour Pots have just collected first prize in the Sauce and Seasoning category for this year’s Product of the Year awards. Knorr Flavour Pots allow you to easily infuse your cooking with the flavour of fresh herbs and spices but with the handy convenience of dried. The range features nine different tantalising flavours, including Mixed Herbs, Three Peppercorn, Curry, Garlic, Mixed Chillies, Garden Herbs, Ginger & Lemongrass, Paprika, and Mexican.