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Puy Lentil & Spinach Soup

Earthy, nutty Puy lentils and a generous quantity of Garlic gives this simple soup a hearty and satisfying depth of flavour.


  • 2 tablespoons of Olive Oil or Rapeseed

  • 3 Shallots, or 1 Onion, finely chopped.

  • 1 Carrot, finely chopped

  • A few sprigs of Thyme, leaves only, roughly chopped.

  • 3 - 4 Garlic cloves

  • 3 Tomatoes, cored, de-seeded and diced.

  • 150 grams Puy Lentils, rinsed.

  • 1.3 litres vegetable stock.

  • A small bunch of Parsley, finely chopped.

  • 100 grams of baby Spinach

  • Sea Salt and finely Ground Pepper.

To Serve

  • 1 - 2 Tablespoons of Extra Virgin Olive Oil or Rapeseed Oil

  • Parmesan, Hard goat's cheese or other well-flavoured hard cheese (optional)

Puy Lentil Soup 1.jpg

How to Make It

Step 1    

Heat the OIl over a medium - Low heat in a large saucepan. Add the Shallots or Onion, Carrot and Thyme and saute gently for 5 minutes. Add the Garlic and Tomatoes and saute for a further minute.

Tip in the Lentils, stir, then add the stock and a little salt and pepper. Bring the soup to the boil, reduce the heat and simmer for about 25 minutes, or until the Lentils are tender. Add the Parsley and Spinach and simmer for a further 5 minutes.

Check the seasoning, then spoon into warmed bowls, trickle over a little oil and shave over some cheese, if you like.

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