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Continental Lentil Soup

Canned lentils make this soup even easier to prepare. They are available from most good delicatessens.

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50g/2oz butter
2 cloves of garlic, crushed
75g/3oz dried pastina (any tiny shapes)
4tbsp finely chopped fresh parsley
400g/14oz can brown lentils, drained
1.4l/2˝pt vegetable stock
Salt and freshly ground black pepper
Freshly grated Parmesan cheese, to serve (optional)


Serves: 4


Melt the butter in a large saucepan and sauté the garlic for about 2 minutes, stirring occasionally.

Add the pastina and chopped parsley and stir. Cook for a further 2-3 minutes, then add the lentils and stock and season with salt and freshly ground black pepper.

Bring the soup to the boil, then reduce the heat and simmer for about 15 minutes. Serve with a little freshly grated Parmesan cheese, if wished.

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