A bowl of lentil soup.

Lentil soup

Serves 6-8


2 cups dried lentils  
5 pints water  
2 onions, diced  
1 tablespoon olive oil  
2 carrots, diced  
1 teaspoon low sodium salt 
1/4 teaspoon pepper  
1 bay leaf  
1 teaspoon dried mixed herbs


Wash and drain the lentils. 

Combine the lentils with the water in a large pan or soup kettle.

Bring the water and lentils to boil and cook on a medium heat for one hour. 

Heat the oil in a nonstick pan.

Brown the onions in the oil. 

Add the browned onions, carrots, salt, pepper, bay leaf and mixed herbs to the lentils. 

Cook on a low heat for two hours. 

Discard the bay leaf. 

Remove the soup from the heat. 

Purée the soup until it is smooth. 

Return the soup to the hob if necessary.

Listen to this page: