This easy Green Lentil Soup is a quick, hearty, and nutritious meal, perfect for any day. Packed with tender lentils, fragrant garlic, and fresh basil, it’s a flavorful comfort dish that comes together with simple pantry staples. Add grated pecorino for extra creaminess, or enjoy it just as is!
Ingredients Needed
- 100g (3½oz) green lentils
- Olive oil (for frying)
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- Handful of fresh basil (leaves whole, stalks finely chopped)
- 400g tin (14oz can) chopped tomatoes
- 400ml (14fl oz) vegetable or chicken stock
- Salt and freshly ground black pepper
To serve:
- Pecorino cheese, grated (optional)
How To Make Green Lentil Soup
- Cook the lentils: Add the lentils to a large saucepan and cover with 5cm (2in) of water. Cook over medium heat for about 20 minutes, without boiling. The lentils should feel creamy when tested. Season with salt and pepper.
- Cook the onions: Heat olive oil in a large saucepan. Add the onions and cook over medium heat until soft and golden.
- Add garlic and basil stalks: Stir in the garlic and basil stalks, ensuring the garlic doesn’t burn. When fragrant, add the chopped tomatoes.
- Combine lentils and stock: Add the cooked lentils and stock to the pan. Stir and cook for 5 minutes to allow the flavors to blend.
- Serve: Season with salt and pepper. Ladle into bowls, and top with grated pecorino cheese, basil leaves, and a drizzle of olive oil if desired.
Recipe Tips
- Cook lentils gently: Make sure to cook the lentils over medium heat, not boiling, so they turn creamy and not mushy.
- Don’t burn the garlic: Add the garlic at medium-low heat and stir constantly to prevent it from burning, which can give the soup a bitter taste.
- Season lentils after cooking: Always add salt after cooking the lentils, as adding it too early can make them tough.
- Let flavors blend: After adding the lentils and stock, simmer for 5 minutes to let all the flavors mix well before serving.
How To Store And Reheat Leftovers?
- Refrigerate: Let the Green Lentil Soup cool to room temperature first. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Once the soup has cooled, place it in a freezer-safe container, leaving a little space for expansion. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Pour the soup into a pot and heat over medium heat, stirring occasionally, for about 5-7 minutes until fully reheated.
Nutrition Facts
Serving Size: 1 cup (about 240ml)
- Calories: 159
- Total Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 263mg
- Potassium: 493mg
- Total Carbohydrate: 29g
- Dietary Fiber: 11g
- Sugars: 4g
- Protein: 10g
Try More Easy Soups:
- Chicken And Rice Soup Recipe UK
- Potato Soup Recipe UK
- Sweet Potato Soup Recipe UK
- Miso Soup Recipe UK
Green Lentil Soup Recipe UK
Description
This easy Green Lentil Soup is a quick, hearty, and nutritious meal, perfect for any day. Packed with tender lentils, fragrant garlic, and fresh basil, it’s a flavorful comfort dish that comes together with simple pantry staples. Add grated pecorino for extra creaminess, or enjoy it just as is!
Ingredients
To serve:
Instructions
- Cook the lentils: Add the lentils to a large saucepan and cover with 5cm (2in) of water. Cook over medium heat for about 20 minutes, without boiling. The lentils should feel creamy when tested. Season with salt and pepper.
- Cook the onions: Heat olive oil in a large saucepan. Add the onions and cook over medium heat until soft and golden.
- Add garlic and basil stalks: Stir in the garlic and basil stalks, ensuring the garlic doesn’t burn. When fragrant, add the chopped tomatoes.
- Combine lentils and stock: Add the cooked lentils and stock to the pan. Stir and cook for 5 minutes to allow the flavors to blend.
- Serve: Season with salt and pepper. Ladle into bowls, and top with grated pecorino cheese, basil leaves, and a drizzle of olive oil if desired.
Notes
- Cook lentils gently: Make sure to cook the lentils over medium heat, not boiling, so they turn creamy and not mushy.
- Don’t burn the garlic: Add the garlic at medium-low heat and stir constantly to prevent it from burning, which can give the soup a bitter taste.
- Season lentils after cooking: Always add salt after cooking the lentils, as adding it too early can make them tough.
- Let flavors blend: After adding the lentils and stock, simmer for 5 minutes to let all the flavors mix well before serving.
Green Lentil Soup Recipe UK