Spicy lentil and watercress soup

  • 26 Feb 2016
  • Reading time 1 min
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By adding the watercress to the soup at the very last minute you will get every bit of benefit from its nutrients. Put it all in - even the long stalks.

Serves 2


  • 50g (2oz) red split lentils, picked over and washed
  • 1 small onion, peeled and chopped
  • 1 small carrot, peeled and chopped
  • 600ml (1 pint) vegetable stock or water
  • 1 bay leaf
  • ½ teaspoon mild curry powder
  • ¼ teaspoon dried thyme
  • ¼ teaspoon celery salt
  • freshly ground black pepper (to taste)
  • 50g (2oz) watercress


  1. Place all the ingredients except the watercress in a saucepan and bring to the boil. Cover with a lid, reduce the heat and simmer for 30 minutes.
  2. Remove the bay leaf and puree in a blender. Add the watercress, whizz quickly and reheat. Serve at once.

From The Optimum Nutrition Cookbook by Patrick Holford and Judy Ridgeway (£15.99, Piatkus)

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