Lentil and Potato Soup

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Preparation info

  • Serves


    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

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  • 1 cup red lentils
  • 1 onion, chopped fine
  • 1 lime
  • 1 clove garlic, chopped fine
  • 1 Knorr chicken stock cube
  • 2 tbsp rapeseed oil
  • 5 potatoes, chopped into tiny squares
  • ½ fennel bulb, chopped fine
  • 2 tsp jeera powder
  • Heaps of chopped fresh parsley, mint and coriander


  • Warm the oil and gently cook the onion, fennel and garlic until soft.
  • Add water to come up to about 2 inches above the vegetables.
  • Add salt and stock cube, cover and cook for about six minutes.
  • Throw in the potatoes and washed lentils, lower the heat and cover.
  • Cook until the lentils are mushy and the potatoes are done.
  • Squeeze in the lime juice, and add the jeera and herbs.
  • Warm through again, then serve with crusty white bread.
  • You can add chopped chilli if you like it hot. I do.