Warming Green Lentil Soup

Warming Green Lentil Soup

Print Recipe
Serves: 4 Cooking Time: 1 hour


  • 2 red onions
  • 4 carrots
  • Wedge of pumpkin
  • 2 cloves garlic
  • Lemon
  • 2 tbsp tomato puree
  • Fresh parsley
  • Halloumi cheese
  • 200g green lentils
  • 1 x 400g tin Cannellini beans
  • 1 tsp chilli powder
  • 1/2 tsp dried thyme
  • 1 veg stock cube



Gently heat some olive oil in a large pan and add the chopped onions and minced garlic to cook for a minute or so.


Add the chopped carrots, chopped pumpkin, tomato puree, chilli powder and thyme and cook for about 10 minutes until veg starts to soften.


Rinse the lentils well and add to the pan with 1 litre of water plus veg stock cube, bring to the boil and then simmer for about 40 minutes.


Add the Cannellini beans, season with salt and pepper and add the juice of one lemon. Let simmer for a few more minutes.


In a griddle pan, fry the sliced Halloumi on both sides in a tiny bit of coconut oil until crispy.


Ladle into soup bowls, add some chopped parsley and crispy halloumi on the top. Drizzle with extra virgin olive oil and a squeeze of lemon before serving.

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