Red Lentil and Vegetable soup

IMG_5420This soup is jam packed full of goodness and sure you to warm you up on a cold winters day. The lentils give you that extra protein boost you need to keep you going until dinner! A wide variety of vegetables give your immune system a boost and the much needed carbs from the potatoes keeps you full and satisfied.

I have found that the trick to getting the tastiest vegetable soup is to slow cook for at least 45mins with the lid on and without actually boiling your vegetables. You get to keep more of the nutrients and a lot more of the flavour!
Bay leaves can also add a more pungent flavour to the soup.


Red Lentil and Vegetable soup

Prep time: 5 minutes
Cook time: 1 hr
Serves: 6


1 onion
3 cloves of garlic
2 sticks celery
2-3 carrots
2 leeks
1 cup of cauliflower
1 cup of broccoli
1 potato
1 sweet potato
100g rinsed lentils
2 tbs sunflower or olive oil
2 veg stock cubes
1.5l of water
1 bay leaf (opt)
Salt and pepper for seasoning


1. Wash and roughly chop all the vegetables.
2. Add to a large saucepan with oil or sub for water. Fry off vegetables on a medium heat stirring continuously to ensure nothing sticks.
3. Boil 1.5 litres of water and add to the pan with veg stock and lentils.
4. Add bay leaves and seasoning, cover and simmer for 1 hour.
5. You can either eat straightaway or you can blend the soup. Make sure to remove the bay leaf.

Serve with homemade Oat cream. Get recipe here.
You can keep in the fridge for up to 3 days and frozen for up to 6 months.

Who says a burger can’t be healthy?


Who doesn’t love a burger? That was rhetorical, obviously! I have been in the kitchen creating my very own vegan burger and with the bounty of plant foods available I’m certainly not short of ideas and inspiration.  I have always enjoyed cooking and thought I was rather good at it, but it wasn’t until I became vegan that I actually learned how to cook. I’m hoping that my recipes will help inspire people who are new to Veganism and  families who are raising vegan children

Vegan burger
  • 1 cup Quinoa
  • 1 cup mixed beans
  • 1/2 onion
  • 2 cloves of garlic
  • 1/2 cup sweetcorn
  • 1 tbs mixed herbs
  • 1 1/2 tsp cumin
  • 1/2 tps paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp chilli flakes
  • 2 tbs chickpea flour
  • 4 tbs water 
  • 2 tbs plain flour plus extra for forming burger

Rinse quinoa, put in pan with boiling water and bring to boil on a medium heat, once boiling reduce heat and simmer until cooked, stirring occasionally. Cut onion and garlic finely and put in a bowl.

drain and rinse mixed beans, add to bowl along with sweetcorn, salt, pepper, mixed herbs, cumin, chilli flakes. Use a fork to mix the ingredients and mash beans.

Make a chickpea “egg”. Add chickpea flour with water until smooth then add to the bowl with flour and mix altogether.

Dust counter with flour and roll mixture into balls, use palm to flatten into burger shape and place on a plate in the fridge covered for 30 mins.
bake for 10-15mins at 200c


Prep time: 40 mins Cook time: 15 mins Total time: 55 mins Yield: 8 small burgers


Can be served with bun of choice, I served with avocado, sprinkled with sesame seeds, red onion, salad leaves, and tomato. Side dishes are cooked quinoa, and raw beetroot, carrot and sunflower slaw of which I will post a separate recipe, hope you enjoy.