Lentil Soup
Lentil soup is the kind of thing you can make from the cupboard on a cold evening: red lentils, a soffritto of onion, carrot and celery, garlic, cumin and a stock cube. Red lentils need no soaking and collapse into a thick, creamy soup after a 20-minute simmer. This recipe makes four generous bowls, around 1.6 litres, for very little money.
- Total
- 45 min
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Per serving
- 250kcal
Choosing the stock for lentil soup
One vegetable stock cube in 1.2 litres of water is enough, because the onion, carrot, celery and cumin supply most of the flavour. Stock cubes are salty, which is why this recipe adds only a small pinch of extra salt. If you use a lower-salt cube, taste at the end and add a little more.
Check the label if you need the soup to be vegan, as some stock cubes contain milk or animal products.
How to cook lentil soup
Tap a time to start a timer.
- Soften the vegetables Heat the oil in a large saucepan over a medium heat. Add the onion, carrots and celery with a pinch of salt and cook for , stirring now and then, until soft but not brown.
- Add the flavourings Stir in the garlic, cumin, thyme and tomato purée and cook for until fragrant.
- Rinse the lentils While the vegetables cook, tip the lentils into a sieve and rinse under cold running water until it runs mostly clear. Drain well.
- Simmer Add the lentils to the pan, crumble in the stock cube and pour in the boiling water. Bring to the boil and skim off any foam, then turn the heat down, cover and simmer for , stirring once or twice, until the lentils are completely soft.
- Blend and season For a thicker, creamier soup, blitz about half of it with a stick blender, leaving some texture. Stir in the lemon juice, the rest of the salt and plenty of pepper, and taste. Loosen with a splash of boiling water if it is too thick.
- Serve Ladle into deep bowls and serve hot with crusty bread.
Getting the thickness right
Red lentils break down as they cook, so the soup keeps thickening even after you take it off the heat. Blend half of it for a creamy base with some body, or all of it for a smooth soup. If you like it chunky, skip the blending.
A squeeze of lemon at the end, a trickle of olive oil and a thick slice of bread make this a full meal. For other budget soups, try spinach soup, or for a thicker, more stew-like pot, see lentil stew.
Common problems and fixes for Lentil Soup
- The soup is too thick.
- Red lentils thicken as they stand. Stir in a splash of boiling water or stock until it flows off the spoon, and reheat gently.
- The soup tastes flat.
- Add the lemon juice and a pinch more salt at the end, not earlier. Acidity and seasoning wake up the lentils.
- The lentils are still firm after 20 minutes.
- Old lentils can take longer. Keep simmering with the lid on for another 5–10 minutes and add a little water if the pan looks dry.
Frequently asked questions about Lentil Soup
Do you have to soak red lentils?
No. Red lentils cook from dry in about 20 minutes. Just rinse them in a sieve and check for any stones.
How do I store and freeze lentil soup?
Cool it quickly, then keep it covered in the fridge for up to 3 days or freeze it for up to 3 months. Defrost in the fridge and reheat until steaming hot all the way through, adding water to loosen it.
Can I use green or brown lentils?
Yes, but they hold their shape and need 30–35 minutes, plus a little extra liquid. The soup will be less creamy.
How can I make it more filling?
Add a diced potato with the lentils, or stir in 50g baby spinach at the end. A slice of buttered bread on the side also helps.
How did you like the recipe?
4.7 / 5 · 35 ratings
