Lentil Soup For People Who Thought They Hated Lenti

Name: Lentil Soup For People Who Thought They Hated Lentils! - Meat Op
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 liters liquid vegetable stock; 1 (500 g) bag red lentils, thoroughly washed and drained; 2 garlic cloves, minced; 1 1/2 large onions, diced; 1 1/2 large red capsicums, diced; 1 1/2 large carrots, diced; 1/4 bunch celery, diced; 1 bunch spinach, chopped; 2 medium tomatoes, diced; 1 large leek, chopped; 200 g mushrooms, chopped; 250 g green beans, chopped; 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh oregano, chopped; 1 tablespoon fresh basil, chopped; 1/2 tablespoon fresh ground pepper; 1 1/2 tablespoons tomato paste; salt, to taste; shaved parmesan cheese; 250 g prosciutto, if wanted

Servings: persons

1 1/2 liters liquid vegetable stock
1 (500 g) bag red lentils, thoroughly washed and drained
2 garlic cloves, minced
1 1/2 large onions, diced
1 1/2 large red capsicums, diced
1 1/2 large carrots, diced
1/4 bunch celery, diced
1 bunch spinach, chopped
2 medium tomatoes, diced
1 large leek, chopped
200 g mushrooms, chopped
250 g green beans, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
1/2 tablespoon fresh ground pepper
1 1/2 tablespoons tomato paste
salt, to taste
shaved parmesan cheese
250 g prosciutto, if wanted

1
Add vegetable stock,red lentils, salt, pepper, onions and garlic to a pot and bring to the boil.
2
Once boiling, reduce to a simmer and cover.
3
This is where I start to chop up vegetables and add as each vegetable is prepared.
4
I usually add in this order carrot, green beans, leek, celery, capsicum, spinach, tomato then mushrooms.
5
Add tomato paste.
6
Keep pot covered and stir every 10- 20 minutes until lentils have broken down, usually 60 to 90 minutes.
7
If the soup dries out add water.
8
Add parsley, oregano and basil, and then simmer for another 10 minutes.
9
I usually then turn off stove, leave it covered until cooled then refrigerate overnight.
10
It is worth this process, however it can obviously be eaten straight away.
11
Before serving, add shaved Parmesan as a garnish and enjoy with a crispy warm bread roll, butter and nice glass of red.
12
Hope you enjoy this as much as we all do!

214

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 1/2 liters liquid vegetable stock, 1 (500 g) bag red lentils, thoroughly washed and drained, 2 garlic cloves, minced, 1 1/2 large onions, diced, and more.

Yes, Lentil Soup For People Who Thought They Hated Lentils! - Meat Op falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lentil Soup For People Who Thought They Hated Lentils! - Meat Op

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions