Lentil Broth

I wasn’t too sure what to name this… it’s a mix between a broth and a stew so I went with broth. Whatever it is, it is delicious!


Serves 4-6


  • 2tbsp oil


  • 2 onions, diced


  • 2 carrots, diced


  • 2 sticks celery, diced


  • 4 garlic cloves, crushed


  • 2 bay leaves


  • 2tsp onion granules


  • 2tbsp smoked paprika


  • 1tsp cumin


  • 1tsp turmeric


  • 1tsp ground coriander


  • 1tbsp fresh, grated ginger


  • 1tbsp light brown muscovado sugar


  • 2tbsp soy sauce


  • 2tbsp balsamic vinegar


  • ½ cauliflower but into tiny flouretts


  • 600g dry green lentils


  • 1.5litres veg stock


  1. Heat the oil in a pot and cook the onion, celery, carrot and garlic until softening.
  2. Add the herbs and spices and stir.
  3. Add the stock and green lentils, along with the cauliflower and bring to a simmer.
  4. Stir through the sugar, soy and balsamic and leave to simmer for 20mins with the lid on. Serve with salad and fresh flat breads

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