Lentil soup

For a hearty warming dish try Gioconda Scott's recipe for a traditional, gutsily flavoured Spanish lentil soup
By Gioconda Scott
Lentil soup
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 500 g brown lentils
  • 1.4 ltr chicken or beef stock or water
  • 2 bay leaves
  • A small bunch of finely chopped parsley
  • black pepper
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 1 head garlic, chopped
  • 2 carrots, finely chopped
  • 1 small tomato, chopped
  • Half a red peppers, chopped
  • 2 tsp sweet paprika
  • 1 tbsp ground cumin
  • 50 g rice
  • 50 ml Manzanilla sherry


1. Place the lentils in a large saucepan. Add the stock or water, bay leaves and parsley. Bring to the boil, reduce the heat, season with salt and freshly ground pepper and simmer, partly covered.

2. Meanwhile, heat the olive oil in a frying pan. Fry the onion gently until softened, around 5 minutes.

3. Add the garlic, carrot, tomato and red pepper. Fry gently for 5 minutes. Remove from direct heat, season with salt and freshly ground pepper, paprika and cumin.

4. Add the onion mixture and the rice to the simmering soup. Simmer the soup until the lentils are tender, around 45 minutes in all.

5. Mix in the sherry and serve.

Lentil Soup

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