Lentil Soup Recipe

soup bowls
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 Updated 12/01/2016

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A traditional and warming soup not just for vegetarians that makes an ideal lunchtime soup.


  • 4oz (1/2 cup) red or brown lentils
  • 2 pints chicken stock or vegetable stock
  • 1 onion
  • 2 tablespoons olive oil
  • 1 clove of garlic
  • 1/4 pint single cream
  • salt and black pepper
  • 2 teaspoons cumin seeds crushed
  • 2 potatoes
(see measure conversions for more information on quantites)


  1. Peel and finely chop the onion and soften it in the olive oil over a low heat.
  2. Add the lentils, the peeled and chopped potatoes and the cumin seeds.
  3. Cook for a few minutes but do not allow to brown.
  4. Add the stock and bring to the boil.
  5. Cook gently for about 40 minutes.
  6. The mixture should reduce to a nice soupy consistency.
  7. Remove from the heat and allow to cool.
  8. Blend well and season.
  9. Stir in the cream and return to a gentle heat.
  10. Do not allow to boil.
  11. Serve hot sprinkled with finely chopped parsley.

Prep Time: 10 minutes

Cook Time: 50 minutes

Yield: 4 portions


Just add the garlic with the onion, not difficult :L and soften it too
#2 - Josh - 03/09/2011 - 10:44
how do you cook it? at what heat? do you boil it?
#1 - Bill - 12/09/2010 - 11:27
So, when / where do you add the garlic? And, how do you cook the garlic?

Thanks, Marie
#0 - Marie Gilbert - 07/17/2010 - 13:57
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