Lemony Lentil & Vegetable Soup with Dill

This is the soup I make when I want something light but still properly filling. It's brothy, bright, and packed with vegetables. The lemon and dill make it feel fresh rather than heavy. It's the kind of dinner that leaves you feeling nourished, not stuffed.

Why it's gut-friendly: Lentils are rich in prebiotic fibre that feeds good gut bacteria. The variety of vegetables provides diverse fibre sources. Lemon and dill are both gentle digestive aids. It's hydrating and easy to digest.

Ingredients (Serves 4):

• 1 tbsp olive oil
• 1 onion, finely chopped (omit for low FODMAP)
• 2 carrots, diced
• 2 celery sticks, diced
• 2 garlic cloves, crushed (omit for low FODMAP)
• 1 tsp ground cumin
• 150g green or brown lentils, rinsed
• 1.5 litres vegetable stock
• 1 x 400g tin of chopped tomatoes
• 1 large zucchini, diced
• Juice of 1 lemon
• A large handful of fresh dill, roughly chopped
• Salt and pepper
• Crusty sourdough to serve

Method:

1. Heat the olive oil in a large pot over medium heat. Add the onion (if using), carrots, and celery. Cook for 8-10 minutes until softened.
2. Add the garlic (if using) and cumin. Cook for 1 minute.
3. Add the rinsed lentils, stock, and chopped tomatoes. Bring to a boil, then reduce heat and simmer for 25 minutes.
4. Add the zucchini and cook for a further 10 minutes, until the lentils are tender and the zucchini is soft.
5. Remove from heat. Stir in the lemon juice and most of the dill. Season with salt and pepper.
6. Ladle into bowls and top with the remaining dill.
7. Serve with crusty sourdough for dipping.