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Easy Lentil Soup

Published Wednesday, 03 December, 2008 by Kirsty

Easy and filling, perfect for the busy student



  • 400g (14 oz) brown lentils
  • 2L (3 1/4 pints) chicken stock
  • 1 onion, diced
  • 4 tablespoons tomato purée
  • 2 cloves garlic, minced
  • 1 tablespoon ground cumin


1. Combine all the ingredients in a large saucepan, bring to the boil and then cover and simmer until the lentils are soft (30-45 minutes). Serve with a wedge of lemon if wished

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