Summer Soup with Spicy Lentils

Summer Soup with Spicy Lentils

A lovely summer soup with seasonal vegetables and herbs.


Step 1
  • Rinse the lentils several times in cold water. Let them drain in a sieve. Boil the stock in a saucepan. Cook the lentils on low heat with the lid on for approximately 12 minutes or until tender.
Step 2
  • Drain the cooked lentils in a sieve. Put them into a bowl and mix in the parsley, lime zest, lime juice, salt and pepper. Season to taste.
Step 3
  • Mix the bread and oil together on a sheet of baking paper. Roast the small pieces of bread in the middle of the oven for 10 minutes at 200° - turn them over 1-2 times during the cooking.
Step 4
  • Break off the woody bottom pieces of the green asparagus. Cut the stalk of the asparagus into diagonal slices.
Step 5
  • Melt the butter in a thick-bottomed pan on high heat, without browning the butter. Fry the onion and carrots for approximately 1 minute and then add the stock and cream.
Step 6
  • Bring the soup to a boil while stirring and add the peas, spring onions and asparagus pieces. Cook the soup on even heat, still stirring, for approximately 3 minutes. Add salt and pepper and season to taste.
Step 7
  • Pour the soup into warm deep bowls. Pour a layer of spicy lentils on each bowl and garnish with the lime and parsley,


Green lentils
200 g
Vegetable stock
1 litre
Chopped Flat-Leaved fresh parsley
20 g
Fine lime zest, unsprayed (Unwaxed)
1 tsp
Freshly Squeezed lime juice
1 tsp
Coarse salt
Freshly pepper
Diced French Stale Bread
240 g
Olive oil
Summer Soup
Green asparagus
175 g
10 g
Finely Chopped shallots
Carrots In Small Cubes
Vegetable stock
1 litre
Single Cream
250 ml
Frozen Fine peas
150 g
Spring onions Cut Into Thin Slices
Coarse salt
1 tsp
Freshly pepper
Lime fruit
Leaves Of Flat-Leaved fresh parsley