From our family kitchen
Lentil Soup - a Lucy Bee Favourite
Published
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 4 - 6
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- 1 large onion
- 2 garlic cloves
- 1 thumb-sized piece of ginger
- 50g Lucy Bee Coconut Oil
- 250g red lentils
- 750ml vegetable stock
- Juice of half a lemon
- A pinch of Himalayan Salt and Whole Black Peppercorns, ground, to season
Method
- Roughly chop the onion, garlic and ginger. NOTE: peel the ginger using a teaspoon and retain its nutrients.
- Heat Lucy Bee Coconut Oil in a saucepan, add the onion, garlic and ginger and sauté for 5 - 10 minutes until the onions start to colour.
- Add the lentils and stock.
- Bring to the boil, stirring occasionally to prevent the lentils from sticking.
- Turn the heat down low and cover. Simmer gently for 15 minutes.
- Add the lemon juice and blitz in a blender.
- Season to serve.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story