Old school lentil soup (vegan)

Who doesn’t like lentil soup?


That’s who.

This soup isn’t the prettiest. But then again, what lentil soup is?

Old school lentil soup

  • Servings: 5-6 decent bowlfuls
  • Print

Preparation time: 5-10 minutes

Cooking time: 30 minutes

Serve with: A hunk of bread. A hunk of happiness.

Freezes well? Hell yeah it does.


  • 4 cloves of garlic
  • 1 white onion
  • 4 carrots
  • 3-4 stalks of celery
  • 3 tablespoons oil
  • 2 cups of red lentils
  • 2-3 teaspoons of cumin
  • 4-5 pints of vegetable stock
  • 2 sprigs of thyme
  • Salt and pepper


  1. Wash yo’ veg.
  2. ‘Roast’ your garlic the lazy way: pop the cloves (skin on) into a hot, dry frying pan or griddle pan until the skins darken (takes ~5 minutes). Take them off the heat then pop the soft, ‘roasted’ garlic out of their skins.
  3. Roughly chop your onion, carrot and celery into small-ish pieces.
  4. Heat your oil in a large sauacepan, then add the aforementioned vegetables. Sautee until all of the vegetables have softened.
  5. Smash and chop up the garlic, then add it to the other veg. At this stage, add the cumin, a pinch of salt and lentils too.
  6. Cook for a minute or two until the lentils are nicely coated with oil. Keep stirring!
  7. Add the stock and the sprigs of thyme to the pot.
  8. Boil away for ~30 minutes, then fish out the sprigs of thyme.
  9. Add a grind or two of pepper.
  10. Enjoy!

As you can see from the post, I hadn’t made this soup with the intention of blogging it. But it was so damn yummy, and had such good feedback, I thought I’d share the joy.

So excuse my naff picture, and go and make yourself some cockle-warming soup!

Your lass,

Cat x


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