Mary Berry Lentil Soup

This delicious Mary Berry Lentil Soup is a creamy, comforting, and nutritious meal that’s easy to whip up with everyday ingredients. Perfect for a quick lunch or dinner, it’s packed with tender vegetables, smooth coconut milk, and a hint of spice. Enjoy it hot, with a squeeze of fresh lime for added zest!

Ingredients Needed

• 55g / 2 oz unsalted butter
• 1½ tbsp grated fresh ginger
• ¼ tsp ground allspice
• ¼ tsp ground cumin
• ¼ tsp chili powder
• ½ tsp curry powder
• ½ tsp ground coriander
• 2 medium onions, finely chopped
• 1 medium parsnip, chopped
• 1 celery stick, chopped
• 1 kg / 2¼ lb carrots, sliced
• 85g / 3 oz split red lentils, rinsed
• 25g / 1 oz long-grain rice
• 1.7 liters / 3 pints vegetable stock
• 400 ml / 14 fl oz coconut milk
• 2 tbsp fresh lime juice
• 3 tbsp chopped coriander (cilantro)

How To Make Lentil Soup

1. Melt the butter: In a large, heavy-based pan, melt the butter over low heat.
2. Add spices: Stir in ginger, allspice, cumin, chili powder, curry powder, and ground coriander, cooking for 3 minutes.
3. Cook vegetables: Add onions, parsnip, celery, and carrots. Stir well and cook for 8 minutes.
4. Add lentils, rice, and stock: Mix in lentils and rice, then pour in vegetable stock. Bring to a boil, then reduce to a simmer and cook for 30 minutes or until vegetables are tender.
5. Blend the soup: Using a blender or food processor, blend until smooth.
6. Add coconut milk, lime juice, and coriander: Return the soup to the pan, stir in coconut milk, lime juice, and chopped coriander (cilantro), and heat gently without boiling.
7. Serve immediately: Ladle into bowls and enjoy warm.

Recipe Tips

• Toast the Spices First: Cooking the spices in butter helps release their full flavor, so be sure to stir them for the full 3 minutes to build a strong base for the soup.
• Chop Vegetables Evenly: Try to chop the carrots, parsnip, and celery into similar sizes. This ensures they cook evenly and blend smoothly.
• Don’t Boil the Coconut Milk: When you add the coconut milk, heat the soup gently. Boiling can cause the milk to separate, making the soup less creamy.
• Adjust Consistency as Needed: If the soup seems too thick after blending, add a little more vegetable stock to reach your desired consistency before reheating.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Lentil Soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: To freeze, place the cooled soup in a freezer-safe container, leaving some space at the top for expansion. Lentil Soup can be frozen for up to 3 months. To thaw, transfer the soup to the fridge overnight before reheating.
• Reheat: Pour the Lentil Soup into a saucepan over medium heat. Stir occasionally and heat for about 5–10 minutes, or until it is steaming hot.

Nutrition Facts

Serving Size: 1 cup (approximately 240 grams)

• Calories: 180
• Total Fat: 1g
• Sodium: 350mg
• Potassium: 450 mg
• Total Carbohydrate: 30g
• Dietary Fiber: 10g
• Sugars: 3g
• Protein: 12g

Try More Mary Berry Recipes:

• Mary Berry’s Melting Moments
• Mary Berry Cut And Come Again Cake
• Mary Berry Meat And Potato Pie Recipe
• Mary Berry Red Rice Salad