30/03/2026
Cold weather calls for something warm. Try our lentil soup, finished with a drizzle of golden Olyfberg olive oil — comfort in every spoonful.
Hearty Lentil Soup with Olive Oil
Servings: 4–6
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Ingredients
1 cup brown or green lentils, rinsed
1 medium onion, finely chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 medium potato, peeled and diced (optional, for extra heartiness)
1 can (400g) diced tomatoes
6 cups vegetable or chicken stock
2 tsp ground cumin
1 tsp smoked paprika (optional)
1 bay leaf
Salt & pepper to taste
3–4 tbsp olive oil (plus extra for drizzling)
Fresh parsley or coriander for garnish
Instructions
Sauté the vegetables:
In a large pot, heat 3 tablespoons of olive oil over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5–7 minutes until softened and fragrant.
Add spices:
Stir in the cumin, smoked paprika, and a pinch of salt and pepper. Cook for 1 minute to release the flavors.
Add lentils & stock:
Add the rinsed lentils, diced tomatoes, potato (if using), bay leaf, and stock. Bring to a boil.
Simmer:
Reduce heat and simmer uncovered for 25–30 minutes, or until the lentils and vegetables are tender. Stir occasionally.
Blend (optional):
For a creamier texture, use an immersion blender to lightly blend the soup. You can leave it chunky if you prefer.
Finish with olive oil:
Remove from heat and drizzle with extra virgin olive oil before serving. Garnish with chopped parsley or coriander.
Serve warm:
Perfect with crusty bread
