Chicken broth (free-from)



Free from:

gluten, milk/lactose, nuts, fish, crustaceans, molluscs, sesame, sulphites, mustard, egg, lupin


meat, soya, celery, check lentils as some state that they may contain nuts, sesame or gluten


Use alternative seasonal vegetables. It still tastes great

Preparation time:

25 minutes

Cooking time:

50-60 minutes




1 tbsp dairy-free spread (e.g. Vitalite)

1 onion

200g red lentils (rinsed) - check for gluten, sesame and nuts

5 small slices of celery

2 cloves of garlic (peeled and crushed)

2 carrots (peeled and sliced)

1/4 of a white cabbage (roughly chopped)

2.5 litres of homemade chicken stock and leftover meat

2 sprigs of rosemary (leaves only)

2 sprigs of thyme (leaves only)

4 large leaves of sage (chopped)

Salt and pepper to taste


1. Wash and prepare all of the vegetables

2. Melt the dairy-free spread on a low-medium heat

3. Fry the garlic and onion initially until softened slightly

4. Add the rest of the veg. Stir well

5. Cover the pan and allow vegetables to sweat and soften for 5 minutes. Whilst you are waiting prepare the herbs

6. Add the herbs and season to taste. Stir well. Cover again for a further 5 minutes

7. Add the stock. Stir. Cover. Bring to the boil

8. Add the lentils. Cover. Bring back to the boil. Stir

9. Simmer for 30 minutes (so the soup is just bubbling slightly). Stir occasionally

10. Blend the soup if you wish (it tastes great only partially blended). Serve

This soup is also great to freeze. You may need to add more water to thin out a little.

Serving suggestion: You could also add some fresh chilli to make it spicy. Serve it with some lovely gluten-free bread (like Newburn Bakehouse's White Sourdough Artisan Cob).

The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.