Lentil Soup – comforting and easy for lunch or dinner

Lentil Soup – comforting and easy for lunch or dinner

I usually make this soup with ham stock, because we like it very much. However, you can easily make it with chicken or vegetable stock instead. I recommend Better Than Boullion if you can get it. Much less salty than stock cubes. If you have to use stock cubes, just watch how much salt you add as you cook.

Two stages – one very yummy soup

This soup is made in two distinct steps. First you need to cook the lentils, onions and garlic together. When they’re cooked, blend using an immersion blender if you have one … otherwise, pour into a regular blender and blitz. I do this because my family don’t like the mouthfeel of the floury red lentils and honestly, it makes for a very nice hearty base for the soup. Cook the rest of the veggies, add the parsley and seasoning and you’re done!

Chop the veggies quite small…cooks faster and looks appetizing

Preparing the vegetables should not take long, you’re only adding carrots, potatoes and leeks at this point. Remember to wash the leeks well, the well-mannered cousin of the onion can be sneaky about hiding dirt!. I recommend that you give the leeks a swirl in a vegetable spinner before adding to the pot.

When making this soup, it’s important to use red lentils, they’re the ones often found in Indian cuisine. They break down nicely and have a very nice flavour.

Final touches

Once the vegetables are all cooked, the last few things to add are frozen corn nibletts – or fresh corn right off the cob, some dried or freshly chopped parsley and salt and pepper.

Make sure you taste the soup before adding the salt – depending on the stock you used, you may need more or less than you think.

Lentil Soup

Lentil Soup

Yield: One decent sized pot
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Hearty Lentil and Vegetable Soup


  • 2L (8 cups) ham or vegetable stock
  • 1 large onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • 1/2 of a medium sized leek, finely chopped
  • 3 medium carrots, peeled and chopped (1/4")
  • 1 1/2 cups of new potatoes, peeled and chopped (1/4")
  • 3/4 cup frozen corn kernels
  • 1 tablespoon dried or fresh parsley
  • Salt and pepper to taste


  1. Heat the stock in a large pot and bring to a simmer.
  2. Rinse the lentils by putting them in a seive, giving a shake to remove any dust and running under cold water. Add the lentils to the stock.
  3. Add the garlic and onions, cooking until everything is soft.
  4. The lentils will become 'floury' and there will be a little scum around the edge of the pot. Wipe this off with a sheet of paper towel or a clean cloth.
  5. Blend this mixture while still fairly hot - use an immersion blender or pour into a regular blender.
  6. Return the blended soup to the pot and add the potatoes, carrots and leeks.
  7. Cook until all the vegetables are tender.
  8. Add the fresh or frozen corn and parsley, stirring well.
  9. Taste and adjust for seasoning.  

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