Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Hearty Red Lentil Soup

by Jules Clancy from Five Ingredients, Ten Minutes

A hearty vegetarian soup recipe that comes to life in 10 minutes. Think red lentils, tomatoes, cumin and chilli flakes - topped with creamy natural yoghurt.

Introduction

There are few things more comforting than a big bowl of lentils or a warming bowl of soup. Combine the two and we’re talking comfort central. To keep this under 10 minutes, I’ve left the lentils a bit on the ‘al dente’ side. I quite like this chunky texture. If you’d prefer your soup to be more silky, cook the lentils a little longer and purée with a stick blender before serving.

Read more Read less

Ingredients

185g dried red lentils, rinsed
½-1 tsp dried chilli flakes
1 tbsp ground cumin
400g can tomatoes, chopped
natural yoghurt, to serve

Method

Place lentils, chilli, cumin, tomatoes and 625ml water in a medium saucepan and bring to the boil.

Cover and boil for 9 minutes or until lentils are cooked to your liking.

Taste and season. Serve with a dollop of natural yoghurt.

 

Variations:

Dairy-free: skip the yoghurt and serve with a good drizzle of extra virgin olive oil. Coconut cream will also work here, but will completely change the flavour profile – not necessarily a bad thing!

Different lentils: feel free to use other lentils; puy lentils are a favourite but brown lentils are also lovely. You’ll just need to simmer for longer: around 20 minutes.

Healthier: if you feel the need for some veg, add a handful of fresh or frozen peas or chopped broccoli with the lentils, or wilt in some baby spinach at the end.

Short on time? Replace the dried lentils with 2 x 400g cans of lentils and skip the water. Just bring it up to a simmer and it’s good to serve.

More Quick Recipes


View all

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week