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15 mins
Wendy's Lentil Soup Recipe

Wendy's Lentil Soup

An Ideal Recipe for SlimmersAn Ideal Recipe for Vegetarians
Graham

Recipe by  

Wendy's Lentil Soup, so named after I cat-sat for some friends of mine while they were away on holiday. Wendy left me about two gallons of cooked lentils so I spent a few days making lentil sandwiches, lentil omelettes, lentils on toast, lentils in white wine, lentils in toothpaste sauce!!!

I'm afraid that, in the end, the local pigeons got a lentil treat so I could vary my diet a little! So, in recognition of Wendy's contribution to my well-being, I thought I would name this recipe after her, with thanks for showing me how good lentils could be - I'm okay now, 20 years later, I can face a lentil again without having nightmares! (Seriously, Wendy, it did no harm to either me or the pigeons!)

Grains of paradise (a.k.a. Melegueta pepper, alligator pepper, Guinea grains or Guinea pepper) are not always readily available. If you have difficulties, they can often be found hiding under the name of Malagueta Red Pepper as a pickle. That will work fine... just chop it very finely. If you still can't find them, grate a little fresh ginger into the soup instead.

      Preparation Time: 30 Minutes

      Cooking Time: 45 Minutes

Ingredients for Wendy's Lentil Soup

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
2 tablespoons
olive oil
1 medium
onion
1 small
carrot
1 stick
celery
2 teaspoons
salt
5 oz
split lentils (green or red look best)
8 oz
tomatoes
4 pints
chicken or vegetable stock
½ teaspoon
freshly ground coriander seeds
½ teaspoon
freshly ground toasted cumin
½ teaspoon
freshly ground grains of paradise

 

How to Cook Wendy's Lentil Soup

  1. Peel and finely chop the onion, the carrot and the celery. Peel and deseed the tomatoes and chop into small pieces.
  2. Place the olive oil into a large 6 litre Dutch oven or flame-proof casserole dish and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat for about 6-7 minutes until the onions are translucent. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine.
  3. Increase the heat to high, bring to a boil then reduce the heat to low. Cover and cook at a low simmer for about 35-40 minutes until the lentils are tender. Serve hot.


Graham GRAHAM'S HOT TIP:
If you prefer you soup as a purée, remove the finished soup from the heat and, using a stick blender, purée to your preferred consistency and serve immediately.
 
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