Wendy's Lentil Soup

Name: Wendy's Lentil Soup
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves to serve 6
Ingredients: 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

Ready in 1 hr 15 mins

Recipe by Graham

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.

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

Peel and finely chop the onion, the carrot and the celery. Peel and deseed the tomatoes and chop into small pieces.
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.
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'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.