Some days call for a fancy recipe. Today isn’t one of them. This is the soup we make when the fridge is looking a bit sorry for itself, and we need something warm, filling and good for us, without washing up half the kitchen. Green lentils keep their shape (unlike red ones, which melt into a hug), so every spoonful has a bit of bite. One pot, a handful of cupboard staples, and about 12 g of plant protein in a bowl.
It’s my go-to for a lazy Sunday dinner, for friends popping in unannounced, or for feeding the whole family without anyone noticing they’ve just eaten a bowl full of vegetables. One big pot, everyone happy, and seconds for whoever asks first.
Ingredients (serves 4)
- 1 tbsp olive oil
- 1 onion, chopped
- 3 carrots, diced
- 2 celery sticks, diced
- ½ small potato, diced (optional, but it makes the soup thicker and gives it a lovely mushiness)
- 3 garlic cloves, crushed
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 bay leaf
- A good pinch of black pepper (it helps our bodies absorb the turmeric)
- 200 g green lentils, rinsed (no soaking needed)
- 1.2 litres vegetable stock
- 2 big handfuls of spinach or kale
- Juice of half a lemon
- Salt to taste
- 1 tsp ground cumin, for the grand finale
- To serve: fresh parsley, a drizzle of olive oil, and, to further indulge, 2 hearty tbsp pumpkin and sunflower seeds.
Method
- Soften the veg. Warm the oil in a large pan over a medium heat. Add the onion, carrots, celery and potato (if using) and cook for 6–8 minutes until soft.
- Add the flavour. Stir in the garlic, turmeric, ginger, bay leaf and black pepper. Cook for 1 minute, until the kitchen smells like someone’s been cooking all afternoon.
- Simmer. Add the lentils and stock. Bring to the boil, then lower the heat and simmer for 25–30 minutes until the lentils are tender. Top up with a splash of water if it gets too thick.
- Add the greens. Stir in the spinach or kale and cook for 2–3 minutes until wilted.
- Finish. Fish out the bay leaf (it’s done its job). Squeeze in the lemon juice, season with salt, then add the final touch: the ground cumin! Stir it in and lean over the pot. That warm, earthy, slightly smoky aroma rises up and wraps itself around the whole kitchen. Suddenly, a simple pot of lentils smells like a souk at dusk, and everyone wanders in, asking, « Is it ready yet? »
- Make it creamy (optional). For a creamier soup, blend a third of it and stir it back in.
- Serve. Sprinkle with parsley and drizzle with olive oil.
Tips
- Keeps: 4 days in the fridge, 3 months in the freezer. It thickens overnight (lentils are thirsty), so add a splash of water when reheating.
- Make it heartier: serve with a slice of whole-grain sourdough or a spoonful of brown rice.
- Add a kick: a pinch of chilli flakes at step 2.
Your questions, answered
Do I need to soak green lentils?
No. Just give them a quick rinse in a sieve to wash off any dust. Unlike dried beans, lentils cook from dry in about 25 to 30 minutes.
What’s the difference between green and red lentils?
Green lentils hold their shape and give the soup a hearty bite. Red lentils cook faster (about 15 minutes) and melt into a smooth, thick soup. You can use red ones here: just shorten the cooking time and add a little more stock.
Are lentils a complete protein?
Not quite on their own, because they’re low in one amino acid (methionine). But grains like bread and rice are rich in it, so eating both over the day gives you everything you need. A slice of wholemeal bread with your soup does the job perfectly.
Can I freeze lentil soup?
Yes, for up to 3 months. It thickens as it sits, so add a splash of water or stock when you reheat it.
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