Lentil, potato and rosemary soup


  • 1.5 litres (6 cups) hot vegetable stock
  • 300g (1½ cups) dried red lentils, rinsed
  • 2 baking potatoes, peeled and diced
  • 4 carrots, peeled and chopped
  • 2 onions, chopped
  • 1 celery stick, roughly chopped
  • 2 sprigs of fresh rosemary
  • generous pinch of sea salt and black pepper


    Bring the vegetable stock to the boil in a large pan set over a medium-high heat, then add the lentils, potatoes, carrots, onions, celery and rosemary. Loosely cover the pan with a lid and cook for 25 minutes, stirring occasionally, until the potatoes have softened. Remove and discard the tough rosemary stalks (leave in the rosemary leaves if they have broken off). Carefully pour the mixture into a jug blender and blitz until smooth. Season to taste with salt and plenty of pepper.

Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By Gymonset.com to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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