Heidi’s lissome lentil soup

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lentil soup

This gratifying concoction has a pleasing color, a luscious texture and a delectable taste. It goes well with sourdough bread, an old dog and a good friend.


1 tablespoon olive or coconut oil
2 or 3 carrots
1 onion
I sweet potato
¾ cup red lentils
bay leaf
½ teaspoon cumin
½ tsp turmeric
About 1 litre vegetable stock or water with stock cube

What do I do now?

  • Chop onion, sweet potato and carrot and cook gently in oil on low heat for 2 or 3 minutes.
  • Stir in turmeric and cumin and cook for further minute.
  • Add lentils, stock or water, bay leaf and bring to the boil.
  • Reduce heat and simmer for 30 minutes.
  • Remove bay leaf, puree and season to taste.
  • Serve with a sprinkle of fresh herbs and a dollop of sour cream or yogurt, if desired.

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Claire Bell

Claire Bell is the health and wellbeing editor of Midlifexpress. She is the author of Stone Age Secrets for Mind and Body and Comma Magic. Print and ebooks available on Amazon.

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