Lentil and onion soup

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Serves: 4

By Artichokes



  • 4 tbsp olive oil good-quality

  • 1 pinch salt

  • 1 tsp ground cumin

  • 400g large green lentils

  • 2 onions finely chopped

  • 1 pinch ground black pepper


<ol> <li>Examine the lentils and pick out nasty ones (kids like doing that).</li> <li>Place in a saucepan and add 3 litres of water. Bring to the boil then simmer, stirring occasionally. Cook until tender (about 45 minutes).</li> <li>Slowly fry the onions in olive oil until they begin to brown.</li> <li>Liquidize the lentils then put them in a pan with the onions. Add the cumin, pepper and salt. Add water to get the consistency you like. Serve cold or hot.</li> </ol>

Handy Hint

<p>This is a Middle Eastern soup and is nice served with pitta bread.</p>

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Starter

  • Main Course

  • Autumn

  • Winter

  • Soup

  • Low fat

  • Make Ahead

  • Can Freeze

  • pulses

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Your comments

  • GeorgeNCG 11/10/11 17:54

    Hey! I'm George from the New Covent Garden Soup Co. and we're running a Soup of the Month competition that we'd love you to enter. (http://bit.ly/pr3bK1 ) This looks like a great comforting soup after a long day, and it fits in so well with our theme of 'recovery' soup!