Lentil soup recipes
Our top 3 of 29 Lentil soup recipes
Ingredients
- 225 grams orange lentils
- 1 or 2 medium potatoes
- 2 carrots
- 1 tall tin tinned chopped tomatoes
- 1 green pepper
- 1 litre veg stock (marigold or similar)
- 1 teaspoon marmite
- 1 tablespoon tomato puree
- salt pepper
- 2 onions
- 1 or 2 cloves garlic
Method
- Chop up all the veggies. Put everything in a big pan. Bring up to a simmer and cook very gently about one hour, stirring occasionally to make sure it doesn't catch. Add more liquid if you think it's needed - but remember this is a main meal and should be very thick.
- Liquidise all or part, or just mash with a potato masher.
- Can also be made in a pressure cooker - 25 minutes at full pressure.
- This is just the basic recipe, so feel free to be creative with ingredients - it's very flexible. I make this often as it uses things I always have in stock and is so incredibly easy.
- I add a little vinegar (balsamic or wine) to my plate, but my better half prefers Worcester sauce (but this would make it non-vegetarian, of course).
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Add commentIngredients
- 2 cups lentils (no need to pre-soak)
- 1 can tomatoes
- 3 carrots peeled and chopped
- 1 green pepper de-seeded and chopped
- 1 large onion neatly chopped
- 4 tablespoons olive oil
- 2 tablespoons flour
- 1 tablespoon salt
- 8 cups water
- 1 stock cube / 2-3 teaspoons Bouillon
Method
- 1) Cook onion and green pepper on olive oil, until soft.
- 2) Stir in flour.
- 3) Add tomatoes, carrots, lentils, salt and water.
- 4) Cover and simmer over a very low heat for about 2 hours, stirring from time to time.
- 5) Serve with freshly baked bread.
AnnaR1 has contributed to these popular cooking recipes:
Ingredients
- 1 Medium onion chopped
- 2 medium carrots roughly chopped
- 5 oz Red lentils
- 1 -2 tsp Curry powder
- 2 garlic cloves crushed
- 5 fl oz Tomato/veg juice
- 1 tbsp tomato puree
- 2 ½ pints veg/chicken stock
- 1 tbsp olive oil
- salt and pepper to taste
- 1-2 tsp dried corriander leaf
- 1 -2 tsp dried mixed herbs
Method
- Heat oil and add onions and carrots, cook for 5 mins. Add garlic and curry powder and cook for 1 min more.Add the rest of ingredients and bring to boil, reduce heat and simmer for 30 mins. Season and serve hot or can be frozen for up to 3 months
6 Comments
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Add commentUnta Sat Jan 9 2010 • Reply
Just made it...really mourish and lovely, although not being a fan of peppers i still added it and actually that's fine. On top of the Balsamic i popped a handful of raw spinach, then the hot soup, DE-I-LICIOUS!!!!!
This is helping with my reduced FAT diet, infact it's virtually fat free isn't it??
eva Sat Jul 18 2009 • Reply
Why thank you kind Sir Fester. I had forgotten I had posted this recipe, and your reply has inspired me to look at the website again. Keep on cooking the lentils!
Fester Sat Jul 18 2009 • Reply
I had to become a mydish member to say I love the lentil soup recipe. my wife now thinks I am a chef. its became a favorite in my house now,
kind regards Fester
eva Tue Sep 30 2008 • Reply
Just realised that my first reply to the comment went onto the site. What I forgot to say in my recipe was that we usually chop some smoked sausage into it after it is cooked. The first comment came from my beautiful vegetarian daughter, who of course doesn't do that, and it tastes good either way - thank you Abi!
eva Tue Sep 30 2008 • Reply
Of course - I forgot to say about the smoked sausage!
Abi Tue Sep 30 2008 • Reply
Nom nom nom! This lentil soup is ace - cheap, easy, versatile and flavourful. Eva is my mum, I learned to make it at her elbow and I still make it regularly, although peppers are evil and I leave them out. I sometimes make it extra thick and use the leftovers as a pasta sauce.
By the way, it's possible to get veggie Worcestershire sauce. I buy it from my local kosher shop.