Lentil Soup

Lentil Soup

A truly delicious meal that you'll keep repeating due to the robust, hearty, filling and nutritious not-so- guilty feelng after you've had a few generous helps.

Pointer 1: This soup can be made in large quantities and frozen. Will refrigerate for 2-3 days.


  • 2 cups lentils of any kind
  • 1 celery stalk, diced
  • 1 small onion, diced
  • 2 cloves garlic, crushed
  • 2 green chillis, diced
  • 1-2 tomatoes diced
  • 1 Tbsp. olive oil
  • 2 Tbsp. fresh coriander, diced
  • 1 bay leaf
  • Salt to taste
  • 1/2 cup grated parmesan cheese


Cook lentils and leave them on stove on low heat. Use a wok^ and add the olive oil. Now add the onions, chillis and garlic. Cook for about 5 mins. Add the tomatoes. Continue stirring all ingredients together until you get the aroma and the entire mix has cooked down well. Now add the celery and the cooked lentil. Let them simmer together gently. Add water for desired consistency. Add bay leaf, salt to taste and coriander. Turn off heat. Finally add the parmesan cheese a few minutes before serving.

Variation: You may add any other vegetable such as carrot, beans, spinach. Adjust onions, garlic, chilli, coirander and cheese accordingly.

^ Please contact me for any of these ingredients or utensils.

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