• Skip to main content
  • Skip to primary sidebar

Felly Bull

Hungry? Or is your felly bull?!!

  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
×

Home » Recipes

Lentil Soup

Published: Dec 4, 2020 · Modified: Jan 3, 2023 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Lentil Soup, Lentil Soup
Jump to Recipe Print Recipe

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 an unsmoked back or streaky bacon and chop it up.

Other Recipes

You might also like to try:

  • breads
  • snacks
  • soups

Latest Recipes

  • Lentil Soup, Lentil Soup
    Pork and Black Pudding Sausage Rolls
  • Lentil Soup, Lentil Soup
    Spiced Fennel Potatoes
  • Lentil Soup, Lentil Soup
    Red Lentils and Rice
  • Lentil Soup, Lentil Soup
    Slow Chicken Curry

Ingredients

  • 200g red lentils – rinsed
  • 2 large or 3 medium carrots (approx. 300g) – diced (1 cm pieces)
  • 300g swede – diced (1 cm pieces)
  • 1 large leek (approx. 340g), halved lengthways and thinly sliced
  • 5 ham stock cubes, I like Knorr (see Tips)
  • 155g unsmoked bacon lardons (see Tips)
  • 2 litres water
  • salt and freshly ground black pepper, to taste

As an Amazon Associate I earn from qualifying purchases, if you click on the links below.

   

Instructions

  1. In a large jug, crumble and dissolve the stock cubes in 2 litres of boiling water.
  2. 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).
  3. 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.
  4. Season to taste, blend (if you wish - see Tips) and enjoy with some homemade bread or savoury scones.

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 Felly Bull on social media, thanks.

Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.

Lentil Soup, Lentil Soup

Lentil Soup

Deborah
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 40 mins
Course Lunch, Soup, Starter
Cuisine british
Servings 6 people

Ingredients
  

  • 200g red lentils – rinsed
  • 2 large or 3 medium carrots approx. 300g – diced (1 cm pieces)
  • 300g swede diced (1 cm pieces)
  • 1 large leek approx. 340g, halved lengthways and thinly sliced
  • 5 ham stock cubes I like Knorr (see Tips)
  • 155g unsmoked bacon lardons (see Tips)
  • 2 litres water
  • 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 an unsmoked back or streaky bacon and chop it up.
 
You might also like to try:
  • breads
  • snacks
  • soups
 
Keyword bacon lardons, carrots, leek, red lentils, swede
« Cullen Skink
Chorizo, Red Pepper and Paprika Scones (Thermomix) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

Read more... →


Free subscription and eCookbook


MOST POPULAR RECIPES

  • Haggis Balls with Whisky Sauce, Haggis Balls with Whisky Sauce
    Haggis Balls with Whisky Sauce
  • Chicken Balmoral with Whisky Sauce, Chicken Balmoral with Whisky Sauce
    Chicken Balmoral with Whisky Sauce
  • Sea Bass with Creamy Lemon Sauce, Sea Bass with Creamy Lemon Sauce
    Sea Bass with Creamy Lemon Sauce
  • Whisky Sauce (Thermomix), Whisky Sauce (Thermomix)
    Whisky Sauce (Thermomix)
  • Slow-Cooker Honey Roast Ham, Slow-Cooker Honey Roast Ham
    Slow-Cooker Honey Roast Ham
  • Creamy Chicken, Gammon and Leek Pie, Creamy Chicken, Gammon and Leek Pie
    Creamy Chicken, Gammon and Leek Pie
  • Smoked Pancetta and Bean Pasta, Smoked Pancetta and Bean Pasta
    Smoked Pancetta and Bean Pasta
  • Slow-Cooker Korean Pulled Chicken, Slow-Cooker Korean Pulled Chicken
    Slow-Cooker Korean Pulled Chicken

Footer

↑ back to top

About

  • Privacy Policy

Subscribe

  • Sign Up! for emails and updates

Contact us

  • email

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2021 FELLY BULL

We are using cookies to give you the best experience on our website.

You can find out more about which cookies we are using or switch them off in settings.

Powered by  GDPR Cookie Compliance
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Strictly Necessary Cookies

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.

3rd Party Cookies

This website uses Google Analytics to collect anonymous information such as the number of visitors to the site, and the most popular pages.

Keeping this cookie enabled helps us to improve our website.

Please enable Strictly Necessary Cookies first so that we can save your preferences!

Cookie Policy

More information about our Cookie Policy