Mewi's Lentil Soup

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If you love soups, I think you will very much enjoy Mewi’s lentil soup.

Mewi’s lentil soup is best made with Puy lentils for a more rich taste. Combined with tomatoes and pork, this recipe makes a wonderful lunch or dinner dish.

Mewi’s lentil soup brings comfort to eating, cooking and certainly sniffing that marvellous scent coming from the kitchen.

Soups can be a great starter course or even the perfect main course.

Mewi’s lentil soup is the perfect winter soup, filled with plenty of iron and antioxidants; all which are good for a healthy life.

Just serve it with a baguette of garlic bread for dipping and enjoy.

This recipe serves up to 6 people.


- 45ml (3 tbsp) of olive oil.
- 2 onions, finely chopped into small pieces.
- 6 cloves of garlic, finely chopped into very small pieces.
- 2 sticks of celery, finely chopped into small square pieces.
- 2 carrots, finely chopped into small square pieces.
- 5 medium potatoes, cut into small/medium pieces.
- 110g (4oz) of thick smoked streaky bacon, chopped into small square pieces.
- 110g (4oz) Chorizo, cut into small pieces.
- 225g (8oz) of Puy lentils.
- 4 fresh tomatoes, chopped.
- 400g (14oz) of chopped, tin plum tomatoes.
- 1.5 litres (3 pints) of chicken stock.
- 3 tbsp of thyme.
- 2 Bay leaves.
- 2 tbsp of parsley.
- 2 tbsp of mixed herbs.
- ½ tsp of powdered black pepper.
- 85g (3oz) of Parmesan cheese, grated.


1) Heat the olive oil in a large, heavy-bottomed casserole.
2) Now add the onions, garlic, bacon and the mixed herbs, and cook on low heat for about 10 minutes until the onions become translucent.
3) After that, add the celery, carrots and chorizo pieces and continue cooking on low heat for about 15 minutes, until the vegetables are softened.
4) At this point add the lentils and stir well to coat them with the oil.
5) Once the lentils are well covered, add the fresh and tinned tomatoes and bring to a bubble.
6) Now is when you add the chicken stock, thyme and bay leaves, and bring to the boil.
7) Add the potatoes and then cover and leave to simmer until the lentils are fully cooked. About one hour.
8) Make sure to stir occasionally and that you keep an eye on how much stock the mixture of vegetables is absorbing. If needed add some water to keep the level of juice above the lentils.
9) Once the soup is ready, season well with powdered black pepper and the parsley.
10) Serve in bowls and sprinkle the parmesan cheese over the soup.

This soup can also be made with chickpeas and chicken.
Just replace the lentils with the chickpeas and the chorizo with the chicken.
Chickpeas need to be left in cold water overnight and you will need to cook them for about two hours.

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