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Summer Red Lentil and Marrow Soup Vlog

This video is about ingredients use to make the above soup and what it actually looks like before being added to the pot.

Preparation & Cooking Time: 2 1/2 – 3 hours                                                                              Cover: 35 -40


  • 0.90 kg chopped onion
  • 1.00 kg grated carrots
  • 1.50 kg diced marrow
  • 0.02 kg chopped parsley
  • 0.50 kg grated swede
  • 0.50 diced swede
  • 14 gluten free Knorr vegetable cubes (or equivalent)
  • 0.01 kg olive oil (or vegetable oil)
  • 1.00 kg chopped celery
  • 1.50 kg dried red lentil (washed)
  • 6 L boiling water


  1. Place a large pot on the cooker and add the oil. Warm gently and add the chopped onion, celery, and parsley and mix well. Allow to sweat for 10 – 15 minutes until the onion starts to look transparent. Remember to mix the vegetables intermittently so as to avoid burning the onion.
  2. Add the vegetables and the lentil to the pot. Use 2 L of boiling water and dissolve the stock cubes in a plastic jug or bowl. Add to the pot then place another 2 L and mix the ingredients together. Allow to come to the boil then turn down the heat and allow to simmer for 35 -45 minutes. Keep mixing the soup to avoid lentil sticking to the bottom of the pot.
  3. Remove from heat and serve hot with freshly made bread rolls.

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We are a Musselburgh base organisation that seeks to make the best of food products by recycling products. That is we collect food donated to us and run cooking classes using some of them then share the finish delicacies with various service users here and in parts of Edinburgh. Check out when our next Cook-Inn class is and make a reservation to be a part of this great local initiative. Contact us for more details.


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