Lentil soup

  • 02 Feb - 08 Feb, 2019
  • Mag The Weekly
  • Cookery


· 1 tablespoon oil

· 1 onion, chopped

· 2 cloves of garlic, finely chopped

· 1 ½ cups of red/yellow lentils

· 8 cups of chicken/vegetable stock

· 1 teaspoon turmeric

· 1 ½ teaspoon ground cumin

· Handful of chopped flat-leaf parsley

· Juice of half a lemon


Heat oil in a pan and gently fry the chopped onions for five minutes. Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes more. Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan. Toss in parsley, stir in lemon juice and leave to cook for a couple of minutes more. No blending is necessary unless you want it really smooth. Serve with chunks of crusty bread.