Making Lentil Soup

February 25, 2015

I have to admit I am a hoarder. My kitchen cupboards seem to be filled with ingredients that I bought and never got round to using. They are getting so full that when I open them it is almost as if I am taking my life into my hands. When I opened the cupboard door the other day and a packet of sugar fell out, all over the floor, I knew it was time to take some action. It was time to spring clean my cupboards and get rid of ingredients before they passed their sell by date. Lurking at the back of one of my cupboards I found a bag of red lentils. I will have had a good reason for purchasing them but I have no recollection as to what it was. I made the decision to make some lentil soup.

Lentil soup

Lentil soup is a lovely filling soup which is really low in calories. If you are watching the weight it makes an ideal lunch. It is also comforting and easy to throw together using minimal ingredients. Perfect if you want a warming soup on a cold Spring day. A day where it looks lovely through the window but when you step outside a biting wind chills you to the bone.

lentil soup

Red lentils cook quickly, far quicker than other legumes. When you are cold the speed is appreciated, they take half an hour to soften and a little longer to get to the table. The pot can just be left to simmer unattended while you butter up some crusty bread and find the black pepper to sprinkle on top. If you have parsley this can be chopped over the top and for the ultimate indulgence a little cheese can be grated on top.

lentil soup

If you prefer your soup a little spicy you can add some chilli or spice whilst the soup is cooking. I added a spoon of lemon juice to give the lentil soup a touch of Mediterranean flavour, turning my mind to Summer sunshine. If you have some bacon or sausage that can be thrown in making a more hearty dish. The soup can be frozen as well. I made a big batch by doubling up the recipe and put half in the freezer for another day. The soup was perfect for lunch on a cold day and soon warmed us up.

lentil soupLentil Soup Recipe

Lentil soup

Lentil Soup



  • 225 g red lentils
  • 1500 ml water
  • 2 carrots
  • 1 onion
  • 1 clove garlic
  • 350 ml tomato juice
  • 1 tsp dried oregano
  • 1 tbsp lemon juice
  • salt and pepper for seasoning


  • Add the lentils to the water, bring to the boil and simmer for 30 minutes until the lentils are soft
  • While the lentils are cooking peel and chop the vegetables.
  • Add everything else to the pan and simmer until the carrots are tender.
  • Season to taste and serve
Tasty Tuesdays on

8 responses to “Making Lentil Soup”

  1. Jane Willis says:

    Oooh, I love lentil soup! I usually either add swede and curry powder or carrot and cardamom to it. It’s so cheap to make, too, especially if you buy big bags of lentils from Asian stores. Both my girls survived through uni on it, to save their money for more important things like, erm, beer and shoes.

  2. I love making a big batch of lentil soup. It’s so comforting, and cheap to make too.

  3. Choclette says:

    I’m a real hoarder too and my cupboards sound as if they are in much the same state as yours. Not when it comes to lentils though. I love them and use them regularly, so they never make it to the back of the cupboard 😉

    Your soup sounds delicious.

  4. Corina says:

    My cupboards are exactly the same and every so often I make an effort to use all the half used bags of dried pulses etc but soon they get pushed to the back of the cupboards again and forgotten about for 6 months! I do love red lentils though and that is one thing I try to use more regularly.

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