Green Lentil Soup Recipe

Green Lentil Soup
submitted by sumit at


Preparation Time20 MinCooking Time45 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Health IndexHealthyServings4
Main Ingredient


 Green lentils8 Ounce (225 Gram, 1 Cup)
 Olive oil75 Milliliter
 Onions3 , finely chopped
 Garlic2 Clove (10 gm), thinly sliced
 Cumin seeds2 Teaspoon, crushed
 Ground turmeric1⁄4 Teaspoon
 Chicken stock/Vegetable stock1 Pint (600 Milliliter, 2 1/2 Cups)
 Ground black pepper To Taste
 Roughly chopped coriander30 Milliliter (2 Tablespoon, To Finish)
 Salt To Taste

Nutrition Facts

Serving size

Calories 467 Calories from Fat 190

% Daily Value*

Total Fat 22 g33.1%

Saturated Fat 3.2 g15.8%

Trans Fat 0 g

Cholesterol 3.6 mg

Sodium 284.7 mg11.9%

Total Carbohydrates 50 g16.8%

Dietary Fiber 19.7 g78.8%

Sugars 7.6 g

Protein 20 g39.2%

Vitamin A 11.3% Vitamin C 22.4%

Calcium 9.4% Iron 38.2%

*Based on a 2000 Calorie diet


1. Put the lentils in a saucepan and cover with cold water. Bring to the boil and boil rapidly for 10 minutes. Drain.
2. Hear 30 ml / 2 tbsp of the oil in a pan and fry two of the onions with the garlic:, cumin and turmeric lor 3 minutes, stirring. Add the lentils, stock and 600 ml / 1 pint / 2 1/2 cups water. Bring to the boil, reduce the heat, cover and simmer gently for 30 minutes, until the lentils are soft.
3. Fry the third onion in the remaining oil until golden.
4. Use a potato masher to lightly mash the lentils and make the soup pulpy. Reheat gently and season with salt and pepper to taste. Four the soup into bowls. Stir the fresh coriander into the fried onion and scatter over the soup. Serve with warm bread.