Lentil Soup with Garlic Bread

We’re starting our warm-up to soup season with this classic recipe!

Recipe by Tiffany Kate-Lyn Matthews
Serves: 4
Preparation time: 20 minutes
Cooking time: 30 – 40 minutes:


  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1 onion, diced
  • 2 carrots, peeled & diced
  • 2 celery stalks, chopped
  • 4 cloves garlic, chopped
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 2 Tbsp tomato paste
  • 450g brown lentils, rinsed
  • 1L vegetable stock
  • ½ cup parsley, chopped
  • ½ cup coriander, chopped
  • salt & pepper, to taste
  • For the garlic bread:
  • 5 cloves garlic, minced
  • ½ cup butter, softened
  • 2 Tbsp olive oil
  • ½ cup parmesan cheese, grated
  • ½ cup parsley, chopped
  • 1 tsp salt
  • 1 baguette or any bread on your choice

How To Make Lentil Soup and Garlic Bread

  1. For the lentil soup: Heat a large pot over medium heat, add in olive oil and butter, once the butter has melted and oil is warm add in onions, carrots, celery, and sauté for a few minutes until tender.
  2. Add in garlic, spices and tomato paste and stir until well combined allow it to cook for 2 minutes then stir in rinsed lentils.
  3. Add in vegetable stock and bring to a boil once it starts boiling add in chopped parsley & coriander then reduce the heat cover with a lid and allow it to simmer for 25 – 30 minutes until the lentils are tender and the soup has thickened.
  4. Season to taste with salt & pepper.
  5. For the garlic bread: Preheat oven to 180°C.
  6. In a medium size bowl add in garlic, butter, olive oil, parmesan cheese, parsley, and salt. Mix until well combined.
  7. Cut the bread in half lengthwise and spread the garlic butter evenly on each slice of bread, then place on a baking tray lined with baking paper. Bake for 10 minutes.
  8. Serve warm soup with toasted garlic bread & enjoy!

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