Yellow lentil soup - the original and most soothing.

Lentil Soup (the Classic)

I’ve already posted a lentil soup on this site. That version is equally yummy, but this is the classic version, made with red, not brown, lentils.

Serves: 4. Prep: 5 minutes. Cooking time: 30-40 minutes.
Stores: In the fridge, 3-4 days. In the freezer, up to 3 months.


  • Chopping board
  • Knife
  • Soup pot, with lid
  • Wooden spoon
  • Cup measurement
  • Teaspoon measure or teaspoon
  • Measuring jug


  • 1 tablespoon oil
  • 2 onions
  • 2 teaspoons ground cumin (optional)
  • 1 teaspoon ground ginger (optional)
  • 1 teaspoon ground coriander (optional)
  • Pinch red chillies (optional)
  • 2 cups red lentils (~350 grams)
  • 1-2 tablespoons stock powder, or 2 stock cubes
  • 1.5 litres hot water


  1. Heat the oil in the pot.
  2. Finely chop the onion and add to the pot.
  3. When the onions are beginning to soften, add the spices and stir. This helps release the flavour in the spices.
  4. Add the lentils and stir for a minute or so.
  5. Make the stock with 0.5 litres hot water and add to the lentils. Stir and leave for about 5 minutes. At this point, most of the water will be absorbed.
  6. Add the rest of the water.
  7. Leave to simmer until done. It usually takes about 30-40 minutes in total. It’s done when the lentils are soft and mostly dissolved.
  8. Stir every now and again to stop the bottom from burning.
  9. Serve!


  • Lentil and carrot soup: Add two grated carrots at the beginning, and let them cook with the lentils.
  • Lentil and tomato soup: Replace 200 ml of the water with a tin of chopped tomatoes.
  • Exotic: Add a generous tablespoon of crunchy peanut butter for added thickness and comfort, plus a little nutty crunch.
  • Add anything you want: Think it’s too bland? Add chillies. Want more umami? A teaspoon of Marmite is the ticket.

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