Lentil and mussel soup

Preparation info
  • Serves


    as a first course
    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

This soup, which originated in the Belgian port of Ostend, is satisfying enough to serve as a main course. The earthiness of the lentils provides a good background for the delicate flavour of the mussels.


  • 300 g brown or green lentils, rinsed well
  • 1 small onion, sliced
  • 1


Put the lentils into a large pan with the onion, celery, bay leaf and stock or water. Season with pepper and cumin, bring slowly to the boil, then cover and simmer until the lentils are soft, about 40 minutes. Remove from the heat and purée until smooth. Add the lemon juice.

While the lentils are cooking, scrub the mussels and remove the beards, discarding any that are broken or