Lentil and onion soup

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Prep time:

Cook time:

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


  1. Examine the lentils and pick out nasty ones (kids like doing that).
  2. Place in a saucepan and add 3 litres of water. Bring to the boil then simmer, stirring occasionally. Cook until tender (about 45 minutes).
  3. Slowly fry the onions in olive oil until they begin to brown.
  4. 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.

Handy Hint

This is a Middle Eastern soup and is nice served with pitta bread.

Additional Information

  • pulses

  • Can Freeze

  • Make Ahead

  • Low fat

  • Soup

  • Winter

  • Autumn

  • Main Course

  • Starter

  • Vegetarian

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • antimatter 13/11/16 16:29

    This photo has got yellow peas or lentils and tomatoes. Whilst this recipe has none of them. Strange

  • 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!