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+ servings

Lentil Soup

I grew up eating lentils so often, they were a staple in our home. My mom’s Mauritian upbringing meant that lentils were always available to be served alongside a curry with rice, and my dad was always a big fan of a big bowl of lentil soup—and now, so am I.
Prep Time15 mins
Cook Time40 mins
Course: Appetizer, Main Course
Cuisine: French, Global
Keyword: gluten-free
Servings: 4 servings


  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 2 stalks celery diced
  • 2 medium carrots diced
  • 3 cloves garlic minced
  • 3 cm ginger grated
  • 1 tbsp mixed herbs
  • 1/2 tsp ground turmeric
  • 2 cups black lentils
  • 6 cups vegetable stock
  • 1 can chopped tomatoes
  • 2 bay leaves
  • 1 tsp smoked paprika
  • salt to taste
  • pepper to taste


  • Heat the olive oil in a large pot over medium heat.
  • Add the onion, carrots and celery, and sauté until soft.
  • Add the garlic, ginger, herbs and turmeric, and cook for a couple of minutes, stirring.
  • Add the lentils, vegetable stock, tomatoes and bay leaves, and bring to a boil.
  • Lower to a simmer, and cook for about 20 minutes until the lentils are tender.
  • Stir in the paprika, and add salt and pepper to taste.
  • Serve with artisanal bread, and store leftovers in an airtight container in the fridge, or freeze it for another day.