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Serves: 2

Preparation Time: 30mins.


  • 400g (tin) brown lentils

  • ½ broccoli (florets)

  • 1 small chopped carrot

  • 250ml vegetable broth

  • 50g smoked tofu, chopped into cubes

  • 1 tablespoon rice or apple cider vinegar

  • 1 tablespoon tamari

  • 1 tablespoon garlic powder

  • 1 tablespoon dried oregano

  • 1 tablespoon dried thyme


  • 100g sweetcorn

  • handful chopped spinach 


  1. Start by steaming the broccoli florets and chopped carrot for about 15-20mins. until soft. 

  2. In the meantime prepare vegetable broth by adding 250ml boiling water to stock powder or cube in a measuring jug. Stir so that cube or powder dissolves.

  3. Rinse and drain the lentils and place in a blender with vinegar, tamari, garlic powder, dried herbs and vegetable broth. Blend for about 1min.

  4. Add blended soup to saucepan with the steamed broccoli, carrot and chopped smoked tofu.

  5. Heat for a few minutes and add optional ingredients before serving.

Penny recommends:

  • Sprinkle with chopped fresh herbs (e.g. coriander, parsley, chives) and white or black sesame.

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