Lazy lentil soup

Preparation 15 minutes. Cooking 40 minutes.

With thanks to the Oesophageal Patients Association for contributing this recipe.


  • Dried red split lentils (200g/7oz), rinsed well in cold, running water and drained
  • 1 large onion, roughly chopped
  • 2 garlic cloves, crushed
  • 2 bay leaves
  • Dried thyme (1 tsp)
  • Vegetable stock or chicken stock (1 litre/1.75 pints)
  • 1 tin of chopped tomatoes (400g/14oz)
  • Salt and black pepper
Serves 4


  1. Put all the ingredients except the salt and pepper in a large pan and bring to the boil. Boil for five minutes.
  2. Reduce the heat to a gentle simmer. Cover the pan with a lid and cook gently for 20 minutes, until the lentils have softened. Stir occasionally to stop the lentils from sticking to the bottom of the pan.
  3. Season to taste and serve.

Tip: To increase the calories, cook the onions and garlic in 30g butter first, and swirl in a tablespoon of double cream when ready to serve. If you have problems chewing or swallowing, use a hand blender or liquidiser to make the soup smooth.


Suitable for:

  • people with a dry or sore mouth
  • people with sickness or nausea
  • people with problems chewing or swallowing
  • people with loss of taste or smell
  • healthier-eating recipe

Nutritional information (per portion)

Energy 223.9kcal; Protein 14.3g; Total fat 2.1g (of which saturates 0.7g); Carbohydrate 38.6g; Fibre 3.5 g