Lentil Soup for People Who Thought They Hated Lentils

5.00 (119)
⏱ 120 mins 🍽 12 serving(s) 🏷 Lentil

This hearty and thick lentil soup is a crowd-pleaser, even for those sceptical about lentils. Packed with a variety of diced vegetables and fresh herbs, it simmers slowly for deep flavour. The recipe makes a generous batch, ideal for freezing, and the taste improves overnight. Garnish with shaved Parmesan and serve with warm bread for a complete, satisfying meal. It is a substantial dish that stands on its own.

Lentil Soup for People Who Thought They Hated Lentils

Ingredients

  • 1 1/2 liters liquid vegetable stock
  • 1 (500 g) bag red lentils, thoroughly washed and drained
  • 2 garlic cloves, minced
  • 1 1/2 large onions, diced
  • 1 1/2 large red capsicums, diced
  • 1 1/2 large carrots, diced
  • 1/4 bunch celery, diced
  • 1 bunch spinach, chopped
  • 2 medium tomatoes, diced
  • 1 large leek, chopped
  • 200 g mushrooms, chopped
  • 250 g green beans, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon fresh basil, chopped
  • 1/2 tablespoon fresh ground pepper
  • 1 1/2 tablespoons tomato paste
  • salt, to taste
  • shaved parmesan cheese
  • 250 g prosciutto, if wanted

Method

  1. Place the vegetable stock, red lentils, salt, pepper, onions, and garlic into a large pot and bring the mixture to a boil.
  2. After it reaches a boil, lower the heat to maintain a gentle simmer and cover the pot with a lid.
  3. Begin preparing the vegetables, adding each one to the pot as soon as it is chopped.
  4. The suggested order for adding the vegetables is carrot, green beans, leek, celery, capsicum, spinach, tomato, and then mushrooms.
  5. Stir the tomato paste into the simmering soup.
  6. Keep the pot covered, stirring every 10 to 20 minutes, and cook until the lentils have fully broken down, which typically takes 60 to 90 minutes.
  7. Should the soup become too thick, add a little water.
  8. Mix in the fresh parsley, oregano, and basil, then allow the soup to simmer for a further 10 minutes.
  9. Turn off the heat, leave the soup covered until it cools, and then place it in the refrigerator overnight.
  10. While this resting process is recommended, the soup can certainly be served immediately.
  11. When ready to eat, garnish each bowl with shaved Parmesan cheese and accompany with a warm, crusty bread roll.
  12. We hope this recipe becomes a favourite in your home.

Nutrition (per serving)

Sodium61600 mg

Recipe details

CategoryLentil
AuthorCaithi Romeo