Lentil soup is a timeless classic - it's hearty, comforting, and packed with goodness. Made with simple ingredients this version is rich, filling, and perfect for chilly days. It’s budget-friendly, naturally high in protein and fibre, and ideal for batch cooking and freezing, making it a staple recipe you’ll return to again and again.
My mum gave me her recipe for lentil soup when I left home and moved into my first flat...way back in 1998!! The method she gave me was for using a pressure cooker, however, the instructions I've provided below are for cooking the soup on the hob. My pressure cooker must have lasted around 20 years, but I decided not to replace it...and bought a Thermomix instead! Lentil soup has got to be one of mine and David's favourite soups...it's just one of those soups that is so full of flavour and comforting on a cold day.
Tips
- Optional flavour variations:
- Spiced Moroccan lentil soup - add harissa paste, ground cinnamon and paprika.
- Indian-style lentil soup - use garam masala, ginger and turmeric.
- Mediterranean lentil soup - add tomatoes, oregano and rosemary.
- Smoky lentil soup - add some smoked paprika.
- Optional proteins:
- swap the bacon lardons for shredded chicken or turkey, chopped chorizo or pancetta.
- For vegetarians, use vegetable stock cubes or pots and leave out the bacon. Add a tin of chickpeas or butter beans if you like (remember to drain and rinse them).
- It can be left as a chunky soup or you could blend (using a hand blender) the whole lot for a smooth soup, or blend half so that you still have some chunks of vegetables – the choice is yours.
- If you can’t get bacon lardons, use unsmoked back or streaky bacon and chop it up.
FREQUENTLY ASKED QUESTIONS
Red lentils break down quickly and give a creamy texture, while green or brown lentils hold their shape for chunkier soups.
Yes - lentil soup freezes extremely well. Cool completely and freeze for up to 3 months.
Up to 4 days in an airtight container. The flavours will improve over time.
Yes - cook on low for 6 to 7 hours or high for 3 to 4 hours, then blend if you like.
Yes, very - it's high in fibre, plant protein, and naturally low in fat.
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How to make this Lentil Soup
Ingredients
- 5 ham stock cubes (I like Knorr - see Tips)
- 2 litres boiling water
- 200g unsmoked bacon lardons (see Tips)
- 2 large or 3 medium carrots (approx. 300g), peeled and diced into 1cm pieces
- 300g swede – peeled and diced into 1cm pieces
- 1 large leek (approx. 340g), halved lengthways and thinly sliced
- 200g red lentils, rinsed
- salt and freshly ground black pepper, to taste
Instructions
- In a large jug, crumble and dissolve the stock cubes in 2 litres of boiling water.
- Heat a large soup or casserole pot on a medium heat, and add the bacon lardons. Fry until the bacon starts to colour (2 to 3 minutes). If the lardons are quite lean, add a small amount of olive oil (approx. 1 tsp).
- Add the diced carrots, swede, sliced leeks, rinsed lentils and stock. Bring to the boil and then reduce to a gentle simmer – cook for 30 minutes. Stir occasionally and skim off any scum that appears at the top.
- Season to taste, blend, if you wish (see Tips) and enjoy with some homemade bread or savoury scones.
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Lentil Soup
Equipment
Ingredients
- 5 ham stock cubes (I like Knorr - see Notes)
- 2 l (8 ½ cups) boiling water
- 200 g (7.1 oz) unsmoked bacon lardons (see Notes)
- 2 large or 3 medium carrots (approx. 300g) peeled and diced into 1cm pieces
- 300 g (10.6 oz) swede peeled and diced into 1cm pieces
- 1 large leek (approx. 340g) halved lengthways and thinly sliced
- 200 g (1 ¼ cups) red lentils rinsed
- salt and freshly ground black pepper to taste
Instructions
- In a large jug, crumble and dissolve the stock cubes in 2 litres of boiling water.
- Heat a large saucepan or casserole pot on a medium heat, and add the bacon lardons. Fry until the bacon starts to colour (2 to 3 minutes). If the lardons are quite lean, add a small amount of olive oil (approx. 1 tsp).
- Add the diced carrots, swede, sliced leeks, rinsed lentils and stock. Bring to the boil and then reduce to a gentle simmer – cook for 30 minutes. Stir occasionally and skim off any scum that appears at the top.
- Season to taste, blend, if you wish (see Notes) and enjoy with some homemade bread or savoury scones.
Notes
- Optional flavour variations:
- Spiced Moroccan lentil soup - add harissa paste, ground cinnamon and paprika.
- Indian-style lentil soup - use garam masala, ginger and turmeric.
- Mediterranean lentil soup - add tomatoes, oregano and rosemary.
- Smoky lentil soup - add some smoked paprika.
- Optional proteins:
- swap the bacon lardons for shredded chicken or turkey, chopped chorizo or pancetta.
- For vegetarians, use vegetable stock cubes or pots and leave out the bacon. Add a tin of chickpeas or butter beans if you like (remember to drain and rinse them).
- It can be left as a chunky soup or you could blend (using a hand blender) the whole lot for a smooth soup, or blend half so that you still have some chunks of vegetables – the choice is yours.
- If you can’t get bacon lardons, use unsmoked back or streaky bacon and chop it up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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