Green lentil soup!
If you have been following this blog for a while, you will know that I absolutely love red lentils! Lentil soup is my go to ‘not-chicken’ soup. I often throw lentils into a bean casserole or make them into lentil pakoras. Then of course there is daal! Last week, I met up with some old school friends for dinner. Of course we talked about food and I was intrigued by the use of lentils in pasta. Now, pasta is not a thing I often eat, but I do generally have a tin or two of lentils. So, the next day, as the weather is still deciding what season it really is, I thought I would experiment.
Now, technically there are not too many significant nutritional differences between red and green lentils. However, green lentils do have a bit more of that all important fibre. Green lentils also tend to hold their shape so they can be used in a slightly different way. Using a different ingredient makes your range of foods and variety in your diet much better.
The Green Lentil Soup Recipe
As always, I’ve tried to keep the recipe and the ingredients as simple as possible. Hopefully you will be able to make this without searching every supermarket or grocers!
- Splash of olive oil
- 1/2 medium Onion (sliced thinly)
- 1 tablespoon tomato puree
- 1 x 400g tin Green/Brown Lentils (drained – no need to rinse)
- 1 litre Boiling water
- 1 or 1 teaspoon Stock cube OR marmite
- 1 medium Carrot grated
- 1/8 teaspoon Black pepper
- 1/4 teaspoon garlic granules
- 1/2-1 teaspoon Salt to taste
- 2 tablespoons nutritional yeast
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Heat the oil in a large lidded saucepan, then add the onion and cook until beginning to brown. Stir in the tomato puree, then the drained lentils. Mix everything together, then add the water.
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Bring back to the biol, then reduce the heat to a simmer. Add the stock cube or marmite and stir until dissolved. Cook for 15 minutes with the lid on.
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Mix in the grated carrot, and season with pepper, garlic and salt. Cook for a further 10 minutes with the lid on.
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Sprinkle the nutritional yeast over and cook for a final 5 minutes. Taste test and adjust seasonings if required.
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Serve & Enjoy!
What do I need?
Hopefully you already have everything you need for this recipe, but in case you’re new to baking and cooking, or just want a refresh, here are a few items you might like. These links will take you straight to Amazon where you can then search as usual for anything you need. If you follow these links, Amazon might pay us a small commission, which goes towards paying the website hosting fees. We’d be very grateful if you do, thank you! Have a look at these: chopping boards, kitchen knives, large saucepans, soup ladles, soup bowls, and other items which you might need. Much appreciated!
Serving
Serve your soup as it is, with some fresh crusty bread, or garlic bread, a side salad or serve as a starter to a lighter meal.
Storing
The cooked soup will store well in the fridge for up to three days. Store in a sealed container and reheat gently in a pan. You can also freeze this soup. Remember to portion, label and date and use within 3 months for the best taste.
Sharing
I hope you will consider trying different ingredients and perhaps try this soup made with marmite! I love to hear about any recipes of mine you try – as they are or slightly adapted to your needs.
As always, share any photos and send me any requests or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
I’ve always loved lentils, especially in a soup like this🤎 Good idea adding nutritional yeast, I keep forgetting to add it to soups👍I like adding a little balsamic too☺️
Ooo, balsamic would work… although maybe not with the marmite! Nutritional yeast goes in just about everyone – we get a version with extra vitamins in so it’s great!
Meant to add I usually forget to add Marmite too! I’ve got two large jars to use up by the end of the year haha (I assume they’ll be ok months after that).
Marmite will be so very okay after the date… it might get thicker and taste a bit stronger (rather than weaker as most things do). You could try drinking it instead of coffee… ooo, I wonder what it would taste like as a cold soup… now I’m planning a cold marmite based soup (plan is formulating in my head already)!!!