Lentil Soup



Very easy, minimal time required


  • Red Lentils
  • Vegetable stock cube with boiling water
  • salt and pepper to season
  • optional: whole button mushrooms


  1. Place the lentils (around 250g) in a medium/large sized pot and wash a couple of times with water.
  2. Add the stock cube to the pot and season the lentils with a little salt and pepper to taste
  3. Boil around 1.5L of water and add this directly on to the pot. Cook on medium-high heat until the lentils thicken. You can adjust the amount of water added to make a thinner or thicker soup according to preference.
  4. Once the lentils are thickened, reduce the heat and blend thoroughly with a hand blender. Alternatively, some people like to keep the soup unblended and more textured.
  5. That’s pretty much it! But you could always now add some mushrooms (whole button or sliced) and/or meatballs or¬†anything else you like
  6. Tuck in to a comforting bowl of soup, perfect for Ramadhan!

Additional tips

You don’t really have to measure the amount of lentils or water you add. A way to estimate it is by putting enough lentils to cover the pot til its around half a cm thick. If you want to make more soup or for it to be thicker then add more at this stage.

In terms of the water, pour it on top til the lentils are covered by about 2 inches of water. Again, if you’ve put a lot of lentils you’ll need to put more water to make sure it doesn’t get too thick. It’s really a matter of trial and error and preference, but thin or thick the soup tastes good either way!

It is also possible to fry onions prior to adding the lentils and then take it from there if you prefer

Image taken from theflexitarian.co.uk/wp-content/uploads/2013/10/redlentils-carrot-coconut-soup-800.jpg


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