This easy lentil soup recipe has only 4 ingredients and is perfect for those times when you can’t be bothered cooking or even thinking about it!
It’s my go-to for a quick warm nourishing soup – no recipe required.
As far as lentils go the red ones cook the fastest. The organic whole ones are my favourites and take around 15-20 minutes to cook. If they’re split red lentils then they take under 10 minutes.
Be sure to wash them well. It often takes several rinses to get the water running clear. I find the easiest way is to put them in a large pot, cover with water, swill about and then tip out the water. And repeat. You’ll lose a few down the sink but it’s easier than using a sieve.
There’s something naturally buttery about leeks, I love how they fall apart when cooked well. As an aside when you cook up the leaves & ends to make your own stock be sure to fish them out before you strain it, pop on a saucer, drizzle with olive oil and lots of cracked pepper for a cook’s treat :)
You can of course add more vegetables to this soup. I’ll always find some spinach to wilt in at the end and something green, like ripped rocket leaves to go on top. See below for more variations.
Easy lentil soup
1 red cup lentils, washed and drained
1 leek, chopped lengthways into quarters then finely across
1 new potato, halved, quartered & sliced
4 cups vegetable broth
Splash of tamari
Wash and rinse your lentils well. Bring to the boil scraping off the foam. Add the rest of the ingredients and simmer until cooked. Add more water as necessary.
Season with tamari, salt + pepper.
Garnish with fresh coriander, ripped rocket leaves, sprouts, microgreens or cress.
Add lemon zest & juice + loads of garlic + kale. Or vary with smoked paprika and mint for a Eastern type flavour or curry, cumin & coriander for an Indian style soup.
To find out how to make really good homemade stock and which premade stocks to use click here.