Takes 20 minutes to prepare, but is well worth the time. Recipe serves 4, so adjust quantities to suit.

Lentil soup in a white bowl


  • 2 carrots, peeled and sliced
  • 2 sticks celery, sliced
  • 2 medium onions, peeled and chopped
  • 2 cloves garlic, peeled and sliced
  • Extra virgin olive oil
  • Thumb sized piece of fresh ginger
  • 1.8 litres of stock, using Marigold Bouillon
  • 300g red lentils
  • 200g spinach


Heat a large pan and add 2 tablespoons of olive oil. Add the carrots, celery, onions and garlic and cook for approx 10 mins with the lid askew, until the carrots are softened. Meanwhile peel and grate the garlic. Add the stock to the pan with the lentils and ginger. Bring the soup to the boil and then reduce the heat and simmer for approx 10 mins with the lid on until the lentils are cooked. Add the spinach and let it wilt into the soup. Serve immediately.