Home > Food > Life > TMC Recipe Of The Week: Chunky Vegetable, Butter Bean, Lentil and Quinoa Soup

We’ve partnered with Zenia Deogan, Nutritionist and Chef @thesensorykitchen to create some super easy, super speedy recipes of the week.

Who doesn’t love a one pot wonder? A hearty, wholesome and delicious chunky soup with so much goodness and a hint of rosemary.


1 tbsp Olive Oil
2 tsp Garlic, crushed
½ tsp Black Pepper
1 tsp of Dried Rosemary
400g can chopped tomatoes
400g can Butter Beans
1 cup red lentils
1 cup quinoa
Mixture of vegetables – for example, Sweetcorn, Cabbage, Courgette, Leeks, Celery, Broccoli, Carrot
Vegetable/Chicken Stock Cube
Salt to taste


In a large pot add olive oil, garlic, black pepper and rosemary. Add a tin of chopped tomatoes and prepared vegetables. Add stock cube, then followed by lentils and quinoa. Add water, cover and simmer for about 25-30mins, stirring occasionally. Add more water for desired consistency and season to taste.

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