A New Recipe: Lentils Soup


With Fall and Winter upon us, I thought of sharing a new lentils soup recipe I came up with. It is quite simple to make, and takes no more than 40 minutes to cook (excluding preparation time).

You will need:

  • 16 oz dry lentils (about 450 grams)
  • 3 large tomatoes
  • 4 tablespoons olive oil
  • 1 large bunch flat-leaf cilantro
  • 3 garlic cloves, peeled
  • 1 large onion
  • a handful of spinach leaves (I have big hands, so I think it is safe to say two handful)
  • 1 dessert spoon ground cumin mixed with black pepper (1/2 the amount of the cumin)
  • 1 dessert spoon sweet paprika
  • Salt
  • 1 liter water (approx)
  • 1 medium pot with lid
  • 1 chopping board
  • 1 large knife
  • 1 small knife
  • 1 wooden spoon
  • 1 colander
  • Kitchen paper

Step 1: Rinse and drain the lentils

Place the lentils in the colander and rinse them well under a cold tap. Drain and shake off any excess water

Step 2: Core and dice the tomatoes

Remove the cores from the tomatoes then dice them into approximately 1 centimetre cubes.

Step 3: Chop the garlic

Finely chop the garlic and dice the onion (same size as the tomatoes)

Step 4: Heat the oil

Over a medium heat, warm the oil in a soup pot.

Step 5: Cook the chopped garlic and onion

When hot, add the chopped garlic/onion and cook for roughly one minute, stirring continuously to prevent burning.

Step 6: Add the spices

Add the cumin (mixed with black pepper), paprika and stir for a further minute.

Step 7: Stew the tomatoes

Add the tomatoes, turn the heat up slightly and stew for approximately 3 minutes.

Step 8: Add the lentils

Add the strained lentils and stir well.

Step 9: Add water

Pour about a litre of water into the pan, bring back to a boil and cover.

Step 10: Cook

When boiling, turn down the heat to a simmer and cook for roughly thirty minutes or until the lentils are soft.

Step 11: Prepare the parsley and spinach

Rinse the parsley and spinach under a cold tap and pat it dry with some kitchen paper. Spread it along a cutting board and chop coarsely, discarding any of the larger stalks.

Step 12: Season and add parsley/spinach

After 15 minutes, add some salt to season, the chopped parsley/spinach and more water if desired , close the lid and keep cooking on low heat for another 15 minutes (or until lentils are soft)

Step 13: Serve the lentil soup!

Below is a picture of the soup I made.

Lentils Soup
Lentils Soup

facebook comments:

  • Ron Arden

    Now you made me hungry. I always put in a tablespoon or so of lemon juice to give it a little added flavor.

  • Lemon Juice? hmm, I never thought about it. Sounds like a great idea! I will try it on the next soup…will make sure to give you the credit :)