This soup is bright, mild, and nourishing, with red lentils giving it a gently creamy texture without cream. Lemon juice adds a fresh finish that lifts the earthy lentils, making it excellent for both light lunches and easy evening meals.
Recipe Information
Serves: 4
Preparation time: 10 minutes
Cooking time: 25 minutes
Equipment: Large saucepan, wooden spoon
Ingredients
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1 tablespoon olive oil
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1 small onion, peeled and finely chopped
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1 medium carrot, peeled and diced
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1 clove garlic, peeled and crushed
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200 g red lentils, rinsed
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900 ml vegetable stock
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Zest and juice of 1 lemon
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Salt, to taste
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Black pepper, to taste
Step-by-Step Method
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Warm the olive oil in a large saucepan over a gentle heat. Add the onion and carrot and cook slowly for about 5 minutes until soft.
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Add the garlic and stir for 30 seconds until fragrant.
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Tip in the rinsed lentils and stir for a minute to coat them in the oil.
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Pour in the vegetable stock and bring to a gentle simmer. Cover and cook for 15 to 20 minutes, until the lentils and vegetables are soft and the lentils have begun to break down.
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Remove from the heat and use a wooden spoon or a stick blender to gently mash or blend the soup to your preferred texture. It should be smooth with a little body.
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Stir in the lemon zest and lemon juice. Season gradually with salt and black pepper, tasting as you go.
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Warm gently once more before serving.
Practical Tips
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Rinse the lentils well and pick out any small stones before cooking.
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If the soup is too thick after cooking, add a little extra hot stock or water to reach your desired consistency.
Serving Suggestions
Serve warm with simple bread or buttered toast for dipping. A small dollop of natural yoghurt on top brightens the flavour further.
Storage and Reheating
Cool completely before storing. Keep in the fridge for up to 3 days in a sealed container. Reheat gently on the hob, stirring occasionally. This soup also freezes well for up to 3 months.
