A no frills, simple lentil soup – aka a hug in a bowl. This is one of our go-to meals when we don’t want to spend ages in the kitchen. We love the simplicity of this soup and we hope you do too!
What you’ll need to make this soup
Made with simple store cupboard ingredients, this soup is easy to rustle up so hopefully you won’t have to make an extra trip to the supermarket. Here are the ingredients you will need:
- Tinned lentils (we use green lentils that come pre-cooked)
- Vegetable stock
- Salt and pepper to taste
And that’s it!
How to make the soup
Once you’ve chopped up the onion, carrot and potato, it’s just a case of frying them in the correct order, adding stock and lentils, and simmering. Easy-peasy! As this is a chunky lentil soup you don’t need a blender.
Be careful not to simmer the soup for too long as the potato and carrots will start to disintegrate in the pan. You want all the veggies to be soft but still hold their shape when it comes to serving up.
Enjoy by itself for a warming lunch, or with crusty bread and a mature cheese for dinner.
Lentil soup variations
We love the simplicity of this dish but sometimes add a few extra diced vegetables or meat depending on what’s in fridge.
In terms of vegetables, diced celery, butternut squash, leeks and red pepper all work well with the lentils.
If we add meat, it’s usually chunks of chorizo, diced ham or leftover roast chicken. If you decide to add chorizo, this should be the first ingredient in the pan. There’s no need to add any oil because chorizo contains a lot of fat. As a result, we usually remove some of the oil before continuing with the recipe and adding the onions.
Simple lentil soup
- 1 onion finely diced
- 2 garlic cloves minced
- 2 carrots diced into 1cm cubes
- 1 large potato diced into 1cm cubes
- 600 ml vegetable stock
- 2 tins cooked lentils
- salt and pepper to taste
- Heat a tablespoon of olive oil in a saucepan over a medium heat. Fry the onions for 5 minutes or until soft. Add the garlic and fry for another minute.
- Add the carrots, mix well and fry for 4 minutes. Add the potato, mix well and cook for another 2 minutes.
- Add the stock, bring to a boil and simmer for 5 minutes.
- Drain and wash the lentils. Add to the pan, mix well and simmer for 5 minutes.
- Season with salt and pepper. Serve hot and enjoy!