Soup
Lentil Soup
About this dish
This hearty lentil soup, a staple in British home kitchens, is the kind of meal that warms you from the inside out. It's naturally vegan, packed with protein and fibre, and deeply satisfying.
I like to think of it as the culinary equivalent of a good woolly jumper – reliable, comforting, and always there when you need it.
Ingredients
UK and US measurements are both included for every recipe.
Red lentils
grain200 g
Imperial measurement: 1 cup
Onion
vegetable1 large
Carrot
vegetable1 medium
Celery stalk
vegetable1
Garlic cloves
vegetable3
Vegetable stock
liquid1 liter
Imperial measurement: 4 cups
Tomato paste
seasoning2 tablespoons
Olive oil
fat2 tablespoons
Salt
spice1 teaspoon
Black pepper
spice1/2 teaspoon
Ground cumin
spice1 teaspoon
Fresh parsley
herb2 tablespoons, chopped
Lemon juice
liquid1 tablespoon
Method
Prepare the vegetables
5 minutesPeel and finely dice the onion, carrot, and celery. Mince the garlic cloves.
Sauté the aromatics
6 minutesHeat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery. Cook, stirring occasionally, for 5 minutes until softened. Add the garlic and cook for another minute until fragrant.
Add lentils and stock
3 minutesRinse the red lentils under cold water and drain. Add them to the pot along with the tomato paste, cumin (if using), salt, and pepper. Stir well. Pour in the vegetable stock and bring to a boil.
Simmer the soup
30 minutesReduce the heat to low, cover, and let the soup simmer gently for 25-30 minutes, until the lentils are soft and breaking down. Stir occasionally to prevent sticking.
Blend (optional) and finish
2 minutesFor a smooth soup, use an immersion blender to puree until desired consistency, or leave it chunky. Stir in the lemon juice (if using). Adjust seasoning with salt and pepper.
Serve
1 minuteLadle the soup into bowls and garnish with fresh parsley and a drizzle of olive oil, if desired.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Chef's knife
- Cutting board
- Immersion blender (optional)
Nutrition facts
Tips
- For a richer flavour, add a parmesan rind to the soup while it simmers and remove it before serving. Note: this will no longer be vegan.
- This soup freezes beautifully. Allow it to cool completely, then transfer to airtight containers and freeze for up to 3 months.
- If the soup becomes too thick upon standing, thin it with a little extra stock or water when reheating.
- A pinch of smoked paprika or a dash of chilli flakes can add a subtle warmth without overwhelming the dish.
Serving suggestions
- Serve with crusty bread or a simple green salad for a complete meal.
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Recipe by
Harriet Pembroke
Specialises in British cuisineHarriet makes scones with clotted cream and jam (cream first, then jam — she is a Cornish loyalist).
Describe yourself in three words: Proper, creamy, scone wars.