Drain and add the peas and cook for 30 minutes. Add the lentils and cook for a further 20 minutes. Add the leeks and cook for a further 15 minutes. Check seasoning and add the parsley. Serve.

Inspired by the popular Provençal dish ratatouille, this bold and bright vegetable soup is perfect for making ahead and stashing in the freezer. Lentils are combined with zucchini, eggplant ...

This week we’re filling the soup pot with red lentils. Open my fridge or freezer in the dead of winter and chances are good you’ll see a couple containers of red lentil soup. I had it many ...