Watch all episodes at channel4.com
Recipe from episode 3

Store cupboard soup

Made with basic store cupboard ingredients, this soup is healthy, filling, and an absolute doddle. Ideally, I soak the lentils for a few hours before cooking, but it’s not essential, so this can still be a fairly spur-of-the-moment soup! It’s the perfect tonic to warm you after a wild swim.

Serves 4

2–3 garlic cloves, peeled
A thumb-sized knob of fresh ginger (about 25g), finely grated
2 tsp ground turmeric or 1 tbsp finely grated fresh turmeric
2 tbsp olive or rapeseed oil
150g orange lentils, soaked if possible (for up to 4 hours), rinsed well
150g fresh or frozen peas
1 litre veg stock
Sea salt and black pepper

Grate the garlic, ginger and turmeric. Set a sauce pan over medium heat. Add the garlic, ginger and turmeric and the oil. Then in with the lentils and the vegetable stock.

Simmer until the lentils start to break down, about 20 minutes, stirring from time to time, until the lentils are completely soft. It might take a little longer (30-40 minutes) if they haven’t been soaked.

Once the lentils are tender and less orange and more yellow, you can add in the peas. They just need a couple of minutes simmering, just to warm them through. Then blitz the soup leaving a bit of texture and little pops of green from the peas.

Taste and season as needed. The perfect soup to warm you up after wild swimming. It’s also great for popping in a flask for a healthy, homemade packed lunch.

Looking for Much More Veg recipes?

ONLINE COURSEMuch More VegTaught by Hugh Fearnley-Whittingstall

We all know we should eat more vegetables and plant-based food for our health and for the health of the planet. So how do you make sure they are always delicious?

Hugh Fearnley-Whittingstall teaches you how make delicious veg dishes and how to be more creative using veg in your cooking.

As one of the courses making up the River Cottage Cooking Diploma 'Much More Veg' will teach you how you can transform local, seasonal plant-based produce into vegetable dishes that will be every bit as delicious as they are good for you.

ONLINE COURSE Next Level Much More VegONLINE COURSE Next Level Much More Veg
ONLINE COURSENext Level Much More VegTaught by Hugh Fearnley-Whittingstall

Hugh Fearnley-Whittingstall shows you how to make seasonal fresh veg and fruit exciting, inviting and down-right tempting, for even most staunch veg sceptics, in his Next Level Much More Veg online course with Learning with Experts.

You'll learn how to be creative with your veg and create a complete vegetarian dinner from starter through main courses to veg based desserts.

As one of the courses making up the River Cottage Next Level Cooking Diploma 'Next Level Much More Veg' will teach you how you can make a feast from local, seasonal vegetables.