Green Lentil Soup

Compared to other types of dried beans, lentils are relatively quick and easy to prepare. They readily absorb a variety of wonderful flavors from other foods and seasonings, are high in nutritional value. They are a very good source of cholesterol-lowering fiber. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal.


2 cups green lentils, washed
3 teaspoons olive oil
6 cups vegetable stock
1 bay leaf
2 large onions, chopped
3 cloves garlic, crushed
2 teaspoons coriander
2 teaspoons cumin
1/2 teaspoon sweet Hungarian paprika
2 large carrots, diced
2 tablespoons lemon juice, or to taste
salt and pepper


1. Heat oil in pot and add lentils, stir briefly and add the onions and garlic. Cook for 3 or 4 minutes, stirring constantly
2. Add the bay leaf and spices and stir for 1 minute.
3. Add the carrots and on a high heat pour in stock and bring to the boil. Simmer for 60 minutes until the lentils start to puree.
4. Remove from heat and let cool. Blend till smooth and return to the pot.
5. Add lemon juice – If too thick, dilute with a little more stock.

Comments are closed.