Mary Berry Lentil Soup

There’s something special about a pot of soup bubbling away on the stove — it slows everything down. I made this lentil soup last week when it was raining and the power flickered twice, and let me tell you, it was exactly what the day needed.

This recipe is inspired by Mary Berry — who always seems to get the balance just right: humble ingredients, honest flavours, and no fuss. It’s a chunky, earthy lentil soup filled with carrots, celery, tomato, and just enough spice to make it interesting. One of those soups that tastes like it came from a grandmother’s kitchen… even if yours didn’t cook much.

I’ve made this one more times than I can count — sometimes with green lentils, sometimes brown, once with red when I wasn’t paying attention (don’t do that, it turns mushy). It’s forgiving, full of fibre and flavour, and just proper food.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped — I use brown, but white works too.
• 2 garlic cloves, minced
• 1 large carrot, chopped — about 1¼ cups
• 2 celery ribs, chopped — about 1¼ cups
• 400g dried green or brown lentils, rinsed — green hold shape, brown soften
• 400g crushed tomatoes
• 1.5 litres low-sodium vegetable or chicken stock
• ½ tsp cumin
• ½ tsp ground coriander
• 1½ tsp paprika — smoked or sweet, go with your gut
• 2 dried bay leaves
• 1 lemon, zest and juice
• Salt and black pepper, to taste

To serve:

• Fresh parsley, chopped
• Warm bread (buttered if you’re living right)

How To Make It

1. Heat the olive oil in a big soup pot.
2. Add chopped onion and garlic — stir for about 2 minutes. You’ll know when it’s ready by the smell.
3. Tip in the chopped carrot and celery. Cook for about 8 minutes, stirring occasionally. Nothing fancy, just until they’re soft.
4. Add the lentils, crushed tomatoes, stock, cumin, coriander, paprika, and bay leaves. Give it a stir.
5. Bring everything to a boil, then lower the heat. Simmer uncovered for about 35 minutes, or until the lentils are tender but still have a little bite.
6. Fish out the bay leaves — seriously, don’t skip this. I’ve chewed one before and regretted it.
7. Use a stick blender to puree some of the soup (not all). Or scoop out a few cups, blend, and stir it back in. It makes the soup creamy without turning it into purée.
8. Add salt, pepper, lemon zest and juice. Stir. Taste. Adjust.
9. Ladle into bowls and sprinkle with parsley. Bread on the side is practically mandatory.

Common Mistakes (I’ve Made Some Too)

Why is my soup too thick?
Lentils soak up liquid like sponges. Add a bit of hot water or stock if it’s turned into stew.

Why do my lentils fall apart?
You probably overcooked them. Keep an eye on them — I start checking around 30 minutes.

Can I skip the lemon?
Technically yes, but don’t. That bright squeeze at the end wakes everything up.

Forgot the bay leaves — will it matter?
Not a dealbreaker, but they do add depth. Next time, tuck them under your chopping board so you don’t forget like I do.

Storage & Reheating

In the fridge:
Keep it in an airtight container for up to 4 days. The flavours deepen and it gets better.

In the freezer:
Cool completely first. Store in portions, freeze for up to 3 months.

To reheat:

• Stovetop: Medium-low heat, stir often.
• Microwave: One-minute bursts, stir in between.
• Air fryer: Don’t. It’s soup.

What To Serve with It

• Crusty sourdough or seeded rye — toast it, butter it, dunk it.
• A sharp green salad — helps balance the soup’s earthy tones.
• Cheese toastie — not traditional, but perfect on a drizzly night.

FAQs

Can I use red lentils?
They’ll go mushy. Use green or brown if you want texture.

Is this soup vegan?
Yes — just use veggie stock.

Can I make it spicy?
Add a pinch of cayenne or a chopped red chilli with the spices.

Can I batch cook this?
Definitely. It’s a brilliant freezer meal.

Try More Recipes:

• Mary Berry Broccoli And Stilton Soup
• Mary Berry Asparagus Soup Recipe
• Mary Berry Curried Parsnip Soup