Lemony Lentil Soup

Serves 4
Time 45 minutes


1 cup brown rice
3 cups vegetable stock
1 cup red lentils, rinsed
2 bay leaves
Juice and zest of 2 lemons
2 tsp fresh turmeric, grated
4 garlic cloves, grated
Salt and pepper
2 tsp extra virgin olive oil
ΒΌ cup parsley, chopped

Serve with:

1 tbsp nutritional yeast
1 tsp hemp seeds
2 lemon slices
Extra parsley


In a saucepan cover the rice with three cups of water, bring up to the boil then cook halfway – for about 20 minutes – it should still be a bit firm to the bite as it will continue cooking in the soup. Add vegetable stock, lentils and bay leaves, season with salt then cover with a lid and simmer for 10 minutes.

Add the garlic, turmeric and lemon juice and zest to the pot and season well with salt and pepper. Cover again and cook for a further 5-10 minutes.

Stir through the parsley just before serving and season again if necessary. Garnish with a sprinkling of nutritional yeast, hemp seeds and lemon slices.