Lentil Soup

London has been stereotypically foggy. The city in a veil is getting ready for December already, Pumpkin Spice Latte is back on hipsters’ Instagram accounts, and the need of warming yourself up with something hearty and homemade grows with every single day. It might also happen that you have some Halloween pumpkin leftovers somewhere. That means The Soup.

I wasn’t even aiming at Halloween, to be honest. For me, it dripped off me like water over duck’s back (I’ve done my dress-up requirements for the year), alongside the following Day of All the Saints – it’s not a national holiday here, so there was nobody reminding me about getting a day off (or even two, Polish Independence Day happens ten days after!)  and family meetings, et cetera. I aimed at the soup – as I wanted to recreate something very tasty I got the opportunity to eat a few weeks ago in a lovely Turkish restaurant. And apparently I hit it quite right.

That doesn’t change the fact, however, that you could use your pumpkin leftovers. If you still got some, beat the fog, coldness and darkness with a creamy soup. This pure (oh, puree!) smoothness, includes also a few chunky lentil bits.  You can reheat it, it’s even better the next day, and you can freeze it too. Unbeatable. Two hundred out of ten.

Lentil Soup

Serves 5 | Preparation time: active 20 mins, total ~1 hour 30 min


2 carrots
1 parsnip
6 tablespoons of dried red lentils
1 cup of chopped pumpkin
2 cups of chicken broth
1 onion
1 garlic clove
1 tablespoon of olive oil
1 yellow or red pepper
1 can of chopped tomatoes
1 can (265g) of green lentils
1 teaspoon of basil
1 teaspoon of coriander
1/2 teaspoon of chilli
1/2 teaspoon of salt
1 teaspoon of lemon juice
1 teaspoon of sweet paprika
a pinch of thyme

Wash and peel the onion, pepper carrots and parsnip. Chop all the vegetables into small pieces, smash the garlic. Rinse the red lentils, cover them with water with a little bit of salt. Bring them to boil, then lower the heat and cook for additional 20 minutes (or until they are very soft), then drain and set aside. In a saucepan, heat the olive oil. Add the onion and garlic and fry untli they are gold. Add the pepper and fry till it softens. Add the root vegetables and pumpkin. Cover them with chicken broth. Lower the heat and simmer the mix for about 30 minutes. Add canned tomatoes, half of the can of green lentils and spices. Bring it to boil, then simmer for 10 minutes. Use food processor to blend the soup into smooth cream, then add the remaining lentils.

Serve with yoghurt or sour cream, lemon, and pitta bread on the side. Save leftovers for the next day – wonderful after reheating!

lentilsoup (2)

Kasia Kwasniewska

Editor in Chief

Loves reading, watching films, eyeing (and producing) good design, listening to music and stuffing her face with chocolate whenever the opportunity arises. Cooks from time to time, and drinks far too much coffee to be a normal human being. Liked my work? Buy me a coffee!

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