Bautier Journal Feb. 2026

A healthy balanced soup combining lentils and winter vegetables. Easy to cook in batches and portion leftovers to freeze, so you always have an easy and healthly lunch at hand.
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Ingredients
Serves 4

2 tbsp olive oil
1 onion
1 large carrot, peeled and chopped
1 medium sweet potato, peeled and chopped
2 stalks of celery, chopped
3 garlic cloves, minced
1/2 tsp salt
1/4 tsp red pepper flakes
1/2 cup green lentils
1/2 cup split red lentils
5 cups vegetable broth
1/2 tsp turmeric
3 cups roughly chopped kale

To serve
Lemon, parmesan shavings & parsley

 

Heat the oil in a heavy based saucepan on medium-low. Add onion, carrot, sweet potato and celery. Cook for a couple of minutes while preparing the garlic. Add garlic and season with salt and pepper. Cook, stirring occasionally, for about 5 minutes.

Add both lentils, broth and red pepper flakes. Bring to a gentle simmer, cover and cook for 30-40 minutes until everything is tender but not mushy.

Using an immersion blender, give a few pulses into the pan, just so the soup gets thicker but nowhere close to puree. You want the texture of the vegetables to come through. Turn off the heat. Stir in the turmeric and kale and stir for the greens integrate into the soup. Taste for seasoning.

To serve, divide between four bowls, squeeze over some lemon juice, top with a generous sprinkle of parmesan, chopped parley, drizzle with olive oil and a pinch of salt.