My mum gave me her recipe for lentil soup when I left home and moved into my first flat...22 years ago!! 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
- For vegetarians, use vegetable stock cubes or pots and leave out the bacon.
- 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.
Recent New Recipes
Category Spotlight...
INDIAN
Indian food is one of our favourites to order from a takeaway and to cook. There's quite a collection of recipes on here - discover authentic dishes, from meat and vegetable curries to side dishes and other recipes made with Indian spices.
How to make this Lentil Soup
Ingredients
- 5 ham stock cubes, I like Knorr (see Tips)
- 2 litres boiling water
- 155g unsmoked bacon lardons (see Tips)
- 2 large or 3 medium carrots (approx. 300g), peeled and diced into 1 cm pieces
- 300g swede – peeled and diced into 1 cm 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.
Recipe Collection Spotlight...
11 HEARTY SOUPS FOR WINTER
There's nothing better than a bowl of hearty warming soup during winter...here's 11 of my favourites that get made time and time again:
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Lentil Soup
Ingredients
- 5 ham stock cubes I like Knorr (see Tips)
- 2 l (8 ½ cups) boiling water
- 155 g (5.5 oz) unsmoked bacon lardons (see Tips)
- 2 large or 3 medium carrots (approx. 300g), peeled and diced into 1 cm pieces
- 300 g (10.6 oz) swede peeled and diced into 1 cm 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 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.
Notes
- For vegetarians, use vegetable stock cubes or pots and leave out the bacon.
- 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.
LEAVE A COMMENT AND RATE THIS RECIPE