January is a long month filled with foggy mornings and dark nights, with no Christmas week to look forward to at the end of it all. However, here’s a great chance to add some warmth to the dreariness! Monika Coghlan of Pepperazzi Food Styling & Photography has a brilliant recipe for a delicious and nutritious lentil soup. Happy slurping!


Serves: 6


  • 200g whole brown lentils, rinsed
  • 1 small onion, finely chopped
  • 2 cloves garlic, peeled & crushed
  • 1tbsp olive oil
  • 2 celery sticks, finely chopped
  • 2 medium carrots, peeled & finely chopped
  • 500g passata
  • 1 organic vegetable stock cube
  • 1l water
  • 2 large handfuls baby spinach
  • 150g smoked bacon lardons
  • Sea salt & freshly ground black pepper
  • 1 tsp ground cumin
  • 1/4 tsp chilli flakes
  • Juice of 1/2 lemon


  1. In a large pot, saute the onions and garlic in olive oil until golden. Add the finely chopped carrot and celery, and saute for another 2 minutes.
  2. Add the water, stock cube, passata and lentils. Simmer for about 30 minutes until the lentils and the vegetables are soft.
  3. Add the baby spinach and simmer for another few minutes until tender.
  4. Season with salt, pepper, cumin and chilli flakes. Stir in the lemon juice.
  5. In a pan, fry the bacon lardons for 5 minutes until golden brown. Transfer onto a piece of kitchen paper.
  6. Serve the soup with the bacon lardons on top and a slice of brown sourdough bread on the side.

Monika Coghlan
086 375 4058


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