Green lentil soup

We've got three go-to soups ... ones that we have made countless times because they always deliver. But they are all meat based, so this original recipe is an attempt to do a simple but satisfying veg soup. It will be nothing like it, but there is some inspiration from Tiamo's lentil soup (not on the menu anymore from what I can tell), that was a favourite.

One of the advantages of this soup will be not having to cook it for as long as we do with chicken, lamb or beef based soups.

Recipe will serve 4-6 depending on serving size.


  • chopping board and knife
  • Decent size pot

  • leek, 1 chopped
  • celery, 2 sticks chopped
  • carrot, 2 diced
  • peas, 1 cup
  • green lentils, 300g
  • minced ginger, 1 heaped tbsp
  • minced garlic, 1 heaped tbsp
  • garam masala, 2 tbsp
  • cumin, 1 tbsp
  • ground coriander, 1 tbsp
  • paprika, 1 tsp
  • bay leaves, x4
  • parsley, handful, chopped
  • pepper and salt
  • olive oil
  • tomatoes, 1 400g tin
  • veg stock, 1 litre
  • sauté onion, celery, carrot in oil, with garlic and ginger
  • add garam masala, cumin, coriander, paprika and bayleaves and stir for 1 min to release aroma
  • add lentils and stir for 30s
  • add tomatoes and stock and bring to the boil, then simmer for 45mins.
  • add peas and cook for a few mins until peas are warmed through
  • stir through chopped parsley and season with salt and pepper


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