Green lentil soup

Nutritious, Hearty, and Comforting

Green lentil soup is a perfect balance of nutrition and comfort, making it a staple in my kitchen—and my sons' favorite soup! Packed with protein, fiber, and essential vitamins, it’s a filling meal that keeps you energized and satisfied. The texture is hearty yet smooth, with tender lentils, soft carrots, and delicate vermicelli in a rich, flavorful broth.

Whether you need a warming bowl on a chilly day or a nourishing meal any time of the year, this soup delivers. It’s simple, wholesome, and always comforting—just the way good food should be.

Ingredients

Ingredients

• 1 cup green lentils

• 1 carrot

• 1 onion

• 1-2 cloves of garlic

• 1 tbsp tomato paste

• 1/2 cup vermicelli or other small pasta

• 1 tbsp dried mint

Instructions

• Place the lentils in a large pot with enough water to cover them, about a liter. Bring to a boil and cook for 10-15 minutes, or until the lentils soften. Be careful not to overcook them. Drain the cooked lentils in a sieve and set them aside.

  TIP: I like to cook a large batch of lentils and freeze them, so they’re always ready to use. You can also use pre-cooked lentils and skip this step for a quicker meal

  
  

• Finely chop the onion and sauté in a tablespoon of olive oil until soft. Add the chopped carrots and cook until they soften.

  
  

• Add the cooked lentils, tomato paste, and about a litre of boiling water, cook for about 10 minutes. Add the vermicelli, season with salt and pepper to taste, add the mint and squeeze of half a lemon. Serve with warm bread :)

  TIP: Vermicelli cooks very quickly and continues to soften even after the heat is off. If I’m making the soup in advance, I turn off the heat at this point and let the flavours infuse, ensuring the perfect texture when it’s time to serve.