Mary Berry’s Lentil Soup is a hearty, nutritious, and comforting dish that’s perfect for a light lunch or dinner. This delicious soup is made with red lentils, fresh vegetables, and simple spices, creating a warming and satisfying meal. Lentil soup is not only tasty but also packed with protein and fiber, making it a healthy option that keeps you feeling full and energized. It’s easy to prepare and ideal for batch cooking, making it perfect for busy weekdays.
What Is Mary Berry Lentil Soup?
Mary Berry’s Lentil Soup is a wholesome and filling soup made with red lentils, carrots, onions, and vegetable or chicken stock. The soup is lightly seasoned with simple herbs and spices, and it can be blended to a smooth consistency or left chunky, depending on your preference. It’s a flavorful, nutritious dish that’s perfect for chilly days or as a make-ahead meal.
Other Popular Recipes
- James Martin Butternut Squash Soup
- Jamie Oliver Pea and Mint Soup
- Mary Berry Butternut Squash and Red Pepper Soup
Why You Should Try This Recipe
- Healthy and Nutritious: Lentils are packed with protein, fiber, and essential nutrients.
- Easy to Make: Simple ingredients and easy-to-follow steps.
- Hearty and Filling: A warm, satisfying meal perfect for lunch or dinner.
- Great for Meal Prep: Make a big batch and store it for quick, healthy meals throughout the week.
- Customizable: You can add different vegetables or spices to suit your taste.
Ingredients Needed to Make Mary Berry Lentil Soup
To make one large pot (serves 4-6), gather the following ingredients:
- 200g (1 cup) red lentils: These cook quickly and add a smooth, creamy texture to the soup.
- 1 onion, finely chopped: Adds sweetness and depth of flavor.
- 2 carrots, peeled and diced: Adds natural sweetness and texture.
- 2 garlic cloves, minced: For a subtle aromatic base.
- 1 stick celery, diced (optional): Adds extra flavor and texture.
- 1 liter (4 cups) vegetable or chicken stock: Forms the base of the soup and enhances its flavor.
- 1 tsp ground cumin: Adds a warm, earthy flavor.
- 1 tsp ground coriander: For a subtle, citrusy flavor.
- Salt and pepper, to taste: For seasoning.
- 2 tbsp olive oil: For sautéing the vegetables.
- Fresh parsley, chopped (optional, for garnish): Adds a fresh, vibrant finish.
Instructions to Prepare Mary Berry Lentil Soup
Step 1: Sauté the Vegetables
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, celery (if using), and garlic. Sauté for about 5-7 minutes until the vegetables are soft and fragrant.
Step 2: Add the Spices and Lentils
- Stir in the ground cumin and ground coriander, and cook for another 1 minute to release the flavors.
- Add the red lentils and stir to coat them with the spices.
Step 3: Add the Stock and Simmer
- Pour in the vegetable or chicken stock, and stir well.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils and vegetables are tender.
Step 4: Blend the Soup (Optional)
- If you prefer a smooth soup, use a blender or immersion blender to blend the soup until smooth.
- If you prefer a chunkier texture, leave the soup as is or blend just a portion of it.
Step 5: Season and Serve
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and garnish with freshly chopped parsley if desired.
What Goes Well with Mary Berry Lentil Soup?
Here are some great pairings for Mary Berry Lentil Soup:
- Crusty Bread: Perfect for dipping into the soup.
- Grilled Cheese Sandwich: A classic combination for a hearty meal.
- Salad: A light green salad with a tangy vinaigrette pairs well with the soup’s earthy flavors.
- Pita Bread: Serve with warm pita bread for a Middle Eastern twist.
- Crackers: For a crunchy accompaniment to the smooth soup.
Expert Tips for Making the Best Mary Berry Lentil Soup
To make your Lentil Soup extra delicious, follow these tips:
- Rinse the Lentils: Rinse the red lentils under cold water before cooking to remove any debris or dust.
- Don’t Overcook the Lentils: Keep an eye on the cooking time to avoid mushy lentils. Red lentils cook quickly.
- Adjust Consistency: If the soup is too thick, add a little more stock or water to reach your desired consistency.
- Add Greens: Stir in some spinach or kale during the last few minutes of cooking for extra nutrients.
- Make It Spicy: Add a pinch of chili flakes or cayenne pepper for a spicy kick.
Easy Variations of Mary Berry Lentil Soup
Looking to customize your lentil soup? Try these variations:
- Spicy Lentil Soup: Add chili powder or fresh chili for extra heat.
- Curried Lentil Soup: Add curry powder or garam masala for an Indian-inspired twist.
- Lemon Lentil Soup: Add a squeeze of fresh lemon juice before serving to brighten the flavors.
- Vegetable Lentil Soup: Add more vegetables like zucchini, bell peppers, or potatoes to make the soup heartier.
- Creamy Lentil Soup: Stir in a splash of coconut milk or cream for a rich, creamy texture.
Best Practices to Store Mary Berry Lentil Soup
Here’s how to store your soup for later:
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: The soup can be frozen for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container.
- Reheating: Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave.
Best Practices to Reheat Mary Berry Lentil Soup
Here’s how to reheat your lentil soup while keeping it delicious:
- Stovetop: Reheat the soup in a pot over medium heat, stirring occasionally until warmed through.
- Microwave: Heat individual portions in the microwave on medium power for 2-3 minutes, stirring halfway through.
How Can I Make Mary Berry Lentil Soup Healthier?
To make the soup even healthier, try these substitutions:
- Use Low-Sodium Stock: Opt for a low-sodium vegetable or chicken stock to reduce salt content.
- Add More Vegetables: Bulk up the soup with extra vegetables like spinach, kale, or zucchini.
- Skip the Oil: Sauté the vegetables in a splash of water or broth to reduce the amount of fat.
Nutrition Value (per serving)
- Calories: 180
- Fat: 6g
- Carbohydrates: 25g
- Protein: 9g
- Fiber: 8g
- Sugar: 5g
FAQs
Can I use green lentils instead of red lentils in lentil soup?
Yes, you can use green lentils instead of red lentils, but keep in mind that green lentils take longer to cook and will give the soup a heartier texture. Red lentils tend to break down more and create a smoother, creamier soup, while green lentils will stay more intact.
How do I thicken lentil soup?
To thicken lentil soup, you can blend a portion of the soup and stir it back in. This will give the soup a thicker consistency while keeping some texture. Alternatively, let the soup simmer uncovered to reduce the liquid and thicken naturally.
Can I freeze Mary Berry lentil soup?
Yes, lentil soup freezes very well. Allow the soup to cool completely before transferring it to an airtight, freezer-safe container. You can freeze it for up to 3 months. Thaw the soup in the refrigerator overnight and reheat it on the stovetop or microwave when ready to eat.
Why is my lentil soup bland?
If your lentil soup tastes bland, it likely needs more seasoning. Add salt, pepper, and extra spices like cumin, coriander, or paprika to enhance the flavors. You can also add a splash of lemon juice or vinegar to brighten the taste before serving.
Final Words
The Mary Berry Lentil Soup Recipe is a nutritious and comforting meal that’s perfect for any occasion. Whether you’re making it for a light lunch or as part of a larger meal, this soup is packed with flavor, protein, and fiber. It’s easy to prepare, can be made ahead, and is perfect for meal prep. Try this wholesome recipe and enjoy the simple goodness of lentil soup!
More By British Baking Recipes
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Mary Berry Lentil Soup
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Soup
- Method: Simmering
- Cuisine: British
Description
Mary Berry’s Lentil Soup is a wholesome and filling soup made with red lentils, carrots, onions, and vegetable or chicken stock. The soup is lightly seasoned with simple herbs and spices, and it can be blended to a smooth consistency or left chunky, depending on your preference. It’s a flavorful, nutritious dish that’s perfect for chilly days or as a make-ahead meal.
Ingredients
To make one large pot (serves 4-6), gather the following ingredients:
- 200g (1 cup) red lentils: These cook quickly and add a smooth, creamy texture to the soup.
- 1 onion, finely chopped: Adds sweetness and depth of flavor.
- 2 carrots, peeled and diced: Adds natural sweetness and texture.
- 2 garlic cloves, minced: For a subtle aromatic base.
- 1 stick celery, diced (optional): Adds extra flavor and texture.
- 1 liter (4 cups) vegetable or chicken stock: Forms the base of the soup and enhances its flavor.
- 1 tsp ground cumin: Adds a warm, earthy flavor.
- 1 tsp ground coriander: For a subtle, citrusy flavor.
- Salt and pepper, to taste: For seasoning.
- 2 tbsp olive oil: For sautéing the vegetables.
- Fresh parsley, chopped (optional, for garnish): Adds a fresh, vibrant finish.
Instructions
Step 1: Sauté the Vegetables
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, celery (if using), and garlic. Sauté for about 5-7 minutes until the vegetables are soft and fragrant.
Step 2: Add the Spices and Lentils
- Stir in the ground cumin and ground coriander, and cook for another 1 minute to release the flavors.
- Add the red lentils and stir to coat them with the spices.
Step 3: Add the Stock and Simmer
- Pour in the vegetable or chicken stock, and stir well.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils and vegetables are tender.
Step 4: Blend the Soup (Optional)
- If you prefer a smooth soup, use a blender or immersion blender to blend the soup until smooth.
- If you prefer a chunkier texture, leave the soup as is or blend just a portion of it.
Step 5: Season and Serve
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and garnish with freshly chopped parsley if desired.
