Lentil Soup is very popular and probably you have your own recipe. Today I used Cumin, Coriander Seeds and Paprika to season the soup, but I sometimes use Curry Powder. It’s quite yummy, but this recipe is not curry flavoured soup. The key ingredient is Lemon Juice. One day, when I ate the leftover Lentil Soup, I added a little bit of Lemon Juice and it improved the flavour. Then I started adding it. You may wish to try it.


4 Servings


1 to 2 tablespoons Olive Oil
1 clove Garlic *finely chopped
1 Onion
1 Carrot
1 to 2 stalks Celery
1 can (400g) Crushed OR Diced Tomatoes
4 cups Vegetable Stock *OR Stock of your choice
1 cup Dry Lentils *I used Green Lentils
1/2 teaspoon Ground Cumin
1/2 teaspoon Ground Coriander Seeds
1 teaspoon Paprika
1 Bay Leaf
Salt & Pepper
1 tablespoon Lemon Juice
2 tablespoons finely chopped Parsley *save some for topping

  1. Cut Vegetables into small pieces in a similar size to a Lentil.
  2. Heat Oil in a pot, cook Garlic and all vegetables. When softened, add Tomatoes, Stock, Dry Lentils and Spices, and bring to the boil.
  3. Add Bay Leaf, cover with a lid, and simmer for 20 to 40 minutes, occasionally stirring. *Note: Cooking time depends on the type of Lentils. Today I used Green Lentils and cooked for 40 minutes.
  4. Season with Salt & Pepper. Then add Lemon Juice and Parsley, and stir to combine. Sprinkle with saved Parsley and enjoy with crusty bread. *Note: This soup tastes good even when it is cold next day.