Lemon Lentil Soup

November 15, 2016

As an antidote to the Kentucky fried chicken, this is delicious, vegan (as long as you use a gluten-free vegetable-based stock such as Massel, or a home-made vege stock) and very nutritious. It goes beautifully with Lemon Roast Potatoes.

  • Prep: 10 mins
  • Cook: 35 mins


1Heat the oil in a large saucepan over medium heat. Add the onion and garlic and stir until the onion has turned golden-brown.

2Stir in the cumin and chilli seasoning and stir briefly until the spices are fragrant.

3Add the tomato paste, stock, lentils and carrot and bring to the boil over high heat.

4Reduce the heat to medium-low and simmer, covered, until the lentils are soft (20-30 minutes), stirring occasionally to stop the lentils sticking to the bottom of the pan.

5Pour the mix into a large metal sieve over a large bowl, and press through as much as you can, using a wooden spoon. You should find almost everything can be sieved.

6Rinse out the saucepan and return the sieved mix to it.

7Add the lemon juice and parsley, bring back to the boil and season to taste with salt and pepper.

8Serve with a salad and/or a side serving of Lemon Roast Potatoes.


Tbsp light olive oil

1 large onion, diced

2 cloves garlic, minced

1 Tbsp tomato paste

1 tsp ground cumin

Salt and pepper to taste

¼ tsp Greggs chilli seasoning powder (this is a mild chilliflavouring)

1 litre Massel “chicken” stock (vegetable-based, not chicken) or your own vege stock if available

1 cup red lentils

1 large carrot, grated

2 Tbsp lemon juice

3 Tbsp chopped fresh parsley

2017-11-09T11:12:20+00:00 0 Comments

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