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This soup is very satisfying and is a meal in itself. Rich in iron, potassium and Vitamins A, B6 and C.

Serves 8


  • 300g red lentils
  • 2 tbsp of olive oil
  • 3 large brown onions, peeled and chopped
  • 5 large cloves of garlic
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 chopped red chilli ( optional)
  • handful of fresh coriander or parsley
  • 2 litres of water, approx
  • 3 tsp himalayan or sea salt


Heat the olive oil in a large saucepan on a medium heat and sauté the onions until they are carmelised and brown but not burnt. Keep stirring them well during this process.

Add the garlic and cook for a further 2 minutes then add the spices and cook for another minute on low heat to roast the spices. Be careful not to burn the soup at this stage.

Wash the red lentils well a few times and then add to the pan with approx 2 litres of water and the salt.

Bring to the boil and then and cover and simmer for a further 15 minutes until the lentils are cooked.

Add the fresh chopped herbs and either serve as it is or for a more creamy soup blend to a smooth puree.

Reheat gently and serve immediately with fresh black pepper.