Winter Lentil & Mint Soup

This is a lovely soup for a cold wintery day, served piping hot. Dried mint loses its flavour quickly, so this recipe uses mint sauce from a jar.

Serves: 4–6

Preparation: 10 minutes

Plus: Cooking time: 30 minutes, Freezing: recommended, before blending


  • 1 tablespoon Vegetable or Olive Oil
  • a knob of Butter, 1 onion, sliced finely
  • 1 small Garlic clove, sliced
  • 2 tablespoons Tomato Purée
  • 115g Puy Lentils
    • litres Vegetable or Chicken Stock
  • 40g  Bulgar Wheat
  • teaspoons Lemon Juice
  • heaped teaspoons Mint sauce or 2 tablespoons chopped fresh Mint
  • Salt and freshly ground Black Pepper


  1. Melt the oil and butter in a large lidded saucepan.
  2. Add the onion and garlic and sweat, covered, shaking the pan from time to time, until softened but not browned.
  3. Add the tomato purée and lentils and stir so that all is well mixed.
  4. Add the stock and bring to the boil.
  5. Reduce the heat and leave to simmer for about 30 minutes, or until the lentils are soft.
  6. Remove the soup from the heat and leave to cool briefly.
  7. Blend half the soup until smooth.
  8. Return the blended soup to the pan and stir in the bulgar wheat, lemon juice and mint sauce or fresh mint.
  9. Adjust the seasoning if necessary and simmer for another 2 minutes.
  10. Serve piping hot.

This recipe is from Homemade Soups by G Mulligan & D Phillips pub by Simon & Schuster 2012ISBN 978-1-47110-176-2

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