Blog, Healthy Eating

Potato and Lentil Soup

The response to the last recipe I posted was so good that I am going to try doing another.

Today’s recipe is a Potato and Lentil Soup, based on a recipe I found in Casual Cooking’s ‘Gluten and Dairy Free For Me’ cookbook. I LOVE this recipe book. It has so many recipes in it that I use all the time. I started off making the soup as it describes in the book, but now I have got a little bit more adventurous, I have put my own spin on it, below:


Makes 2 portions:


1 tablespoon olive oil

150g potatoes (I use Maris Pipers)

1 small red onion

1 small carrot

50g squash

1 celery stalk (I have got some out from the freezer, that’s why it looks frosty!)

42g green lentils

1 bay leaf

Half a tablespoon sage

375ml vegetable stock (I use a gluten free, reduced salt one)



1. Chop the potatoes, celery stalk, carrot, onion, squash into small cubes, 1cm sized.


2. Heat the oil in a large saucepan on a low heat for a few minutes. Add all the chopped vegetables and the bay leaf and cook for 5 minutes.


3. Add the vegetable stock, lentils and the sage and bring to the boil.


4. Once boiling, reduce heat and cover for 20 minutes, or until the veg and lentils are cooked through. Stir periodically. Add pepper to taste if wanted (Not salt MS Warriors!!). Remove bay leaf and serve immediately.


It really is as easy as that! What I love about this recipe is you can adapt it to suit your taste. You can add different veg depending on what you like. It is lovely with peas and sweetcorn, or you can swap sweet potato for squash if you prefer.

I like my soups to be chunky, almost stew like, rather than watery so I gently press the mixture with a potato masher about 10 minutes from the end of the cooking time so that the potato and squash break up a little, making the soup thicker. If you like more water in your soup, add more stock. If you like smooth soup, give the mixture a blend when it have finished cooking. It is just up to you.

It may not be the most attractive dish to look at but it is so versatile as well as super yummy. I have even put shredded chicken breast in it before now for some added protein. I quite often make gluten free toast to have on the side of the bowl or dip gluten free crackers in there too.

Let me know if you give this recipe a try, take a picture and tag me in it!

Happy Eating!

Sarah xx

Disclaimer: This is not my original recipe. I have disclosed the recipe source and take no credit in its invention. I have merely adapted some bits that I have learnt while trying out this recipe or altered things to fit in with the suggested diet for MS sufferers. No copyright infringements intended. Thank you.


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