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Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Servings: 4


1 onion

2 cloves garlic

1 medium sweet potato

2 large carrots

3 sticks of celery

2 teaspoons vegetable oil

2 handfuls red lentils

1 vegetable stock cube

1 litre (1 ¾ pints) boiling water

1 small can chopped tomatoes

Ground black pepper

1 teaspoon dried mixed herbs


1. Peel and chop the onion and garlic.

2. Peel and chop the potato, carrots and celery into small pieces.

3. Heat the oil in a large saucepan and gently fry the onion and garlic for a few minutes.

4. Add the potato, carrots, celery and lentils.

5. Crumble in the vegetable stock cube and add 1 litre (1 ¾ pints) of boiling water.

6. Add the tinned tomatoes and season with black pepper and dried herbs.

7. Bring to the boil and then simmer for 20-25 minutes until vegetables are tender, stirring occasionally.

8. Serve as it is or blend with a hand blender/liquidiser until smooth.