Lentil, Coriander and Lemon Soup


Hands down my favourite way to eat lentils. There is just something about the way their earthiness contrasts with the brightness of the coriander and lemon. I use dark green lentils here, but there is no reason you couldn’t use puy or beluga or even brown.

I like to garnish this with greek yoghurt and preserved lemons. This time of year, I also sprinkle green coriander seeds on top for a bit of colour.


  • 500g Dark Green Lentils

  • 1.5l Water

  • 2 Tablespoons Verdurette (or veg stock)

  • 1 Finely Chopped White Onion

  • 2 Finely Chopped Garlic Cloves

  • 1 Tablespoon Coriander Seeds

  • 1 Teaspoon Cumin Seeds

  • 2 Lemons

  • 1 Tablespoon Olive Oil

To Serve:

  • Greek Yoghurt

  • Preserved Lemon

  • Fresh Coriander

  • Sautéed Kale


  1. In a large soup pot, gently sauté the onions and garlic until soft over a medium heat.

  2. Add the rest of the ingredients, except the lemons to the pot and bring to a boil.

  3. Once boiling, turn down the heat and cover. Simmer for 25-30 minutes until the lentils are soft.

  4. Once the lentils are cooked, add the juice of the two lemons.

  5. Serve topped with yoghurt, chopped preserved lemons, sautéed kale and fresh coriander.

Alternative Serving Options:

Make a bit more soup like, by adding an additional 0.5l of water

Serve on top of a bed of spinach topped with baked goat’s cheese.

When adding the lemon, also add 2 cups finely chopped greens (we like nettles in spring or spinach the rest of the year)

Kat GoldinComment