Lentil soup

Avg. user rating

Rate this recipe

Prep time:

Cook time:

Serves: 4

By BonyM

(2 Votes) 3


  • 1 tbsp olive oil

  • 1 large onion

  • 1l stock (use chicken if not vegetarian)

  • 1 stick celery

  • 2 large carrots

  • 1 tbsp cumin

  • 250g red lentils

  • 2 cloves garlic (plump)


  1. Heat the olive oil in a large saucepan and gently fry the vegetables and garlic until beginning to soften.
  2. Rinse the lentil thoroughly in cold water and add to the pan with the cumin.
  3. Fry for one minute and then add the stock.
  4. Bring to the boil, lower the heat and simmer for about 30mins until the carrot is tender. Liquidise until smooth.
  5. If the soup is too thick add more water or stock.

Additional Information

  • Make Ahead

  • Can Freeze

  • Budget

  • pulses

  • Vegetarian

  • Nut Free

  • Low fat

  • Gluten Free

  • Egg Free

  • Dairy Free

  • Soup

Avg. user rating:


Rate this recipe

Your comments

  • Chappers11 07/10/10 22:36

    This is very quick and easy to make and I really enjoyed it. I added a little more seasoning, (bouillon & black pepper) and also mixed in a little cream I had that needed using up and it worked well. Unfortunately my 17 month old wasn't keen, but my 3 1/2 y/o liked it.

  • jenniferturkington 29/10/08 20:40

    I started to make this soup and then realised I had not got any cumin. I added ground coriander and mixed herbs instead and it was still really tasty. My toddler liked dipping big chunks of bread in to it. Am looking forward to making it with cumin though!

  • BonyM 24/01/08 16:16

    Really quick and easy and popular as a lunch dish with crusty bread - everyone loves this including my fussy amost-3yr old. The cumin gives it a lovely flavour.