Hearty Lentil Soup

Hearty Lentil Soup

There is something wonderfully honest about a pot of lentils simmering away on the hob. This version leans on tomatoes, paprika and a proper vegetable base so the flavour is warm and familiar and the texture is comfort in a bowl. Lentils bring plant protein and plenty of fibre which helps this feel satisfying without being heavy. Regular intake of pulses such as lentils has been shown in randomised trials to help lower LDL cholesterol which makes this weeknight favourite a smart choice as well as a cosy one. 

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  • What you need:

    • 360 ml dried lentils, soaked in cool water for 15 minutes, rinsed and drained
    • 1 large onion, finely chopped
    • 2 large carrots, peeled and diced
    • 6 cloves garlic, minced
    • 1 large potato, peeled and diced
    • 1 sweet red bell pepper, diced
    • 2 large red tomatoes, diced, or 1 can diced tomatoes 397 g
    • 30 ml tomato paste
    • 1,440 ml bone broth or stock chicken, beef, vegetable, or water
    • 45 ml lard or fat or oil of choice, divided
    • 10 ml sweet paprika
    • 5 ml cumin
    • 5 ml salt, or to taste
    • 2.5 ml freshly ground black pepper, or to taste
    • Fresh parsley, chopped, for garnish
    • 15 ml vinegar, optional, for added tang

  • How to do it:

    1. Soak lentils for 15 minutes in cool water then rinse and drain well.
    2. Warm 2 tablespoons lard or oil in a large pot over medium heat. Add onion, carrots, celery and bell pepper. Cook 5 to 7 minutes until softened and the onion is translucent.
    3. Stir in garlic and cook 1 minute until fragrant.
    4. Add tomatoes and tomato paste and stir for 2 to 3 minutes.
    5. Add lentils and potato. Pour in broth or water. Stir in sweet paprika and cumin and add the bay leaf if using. Bring to a boil then reduce to a gentle simmer.
    6. Simmer 30 to 40 minutes until lentils and potatoes are tender.
    7. In a small pan warm the remaining 1 tablespoon lard or oil. Add flour and stir constantly to make a light roux. Cook 2 to 3 minutes until lightly browned and nutty. Whisk in a ladle of hot soup to loosen then return the mixture to the pot. Simmer 5 to 10 minutes until slightly thickened.
    8. Taste and adjust salt and pepper. If it is thicker than you like loosen with a splash of water. Stir in the vinegar at the end and remove from the heat.
    9. Ladle into bowls and finish with chopped parsley. Serve hot with crusty bread or a side of rice.
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