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“This started out to be a lentil side-dish and ended up as a soup.”

Ingredients Nutrition


  1. Add lentils, garlic, thyme, and bay leaves to suitable sized pan and cover with water by an inch. Bring to boil, then turn down to a simmer and cook until tender, around 15-20 minutes. Some lentils will cook more or less quickly, so check consult with the instructions on the package and check the lentils as they cook. Once cooked, remove the thyme stems and bay leaves and discard. Set lentils aside for later.
  2. Heat saute pan to medium high heat, add oil, and saute mushrooms until golden brown, turning as necessary. Remove mushrooms to a bowl for later.
  3. Add celery, bell pepper, and onion to pan, adding a little more olive oil if necessary. Saute until they start to get tender, 5-6 minutes. Remove them from pan and set aside.
  4. Take approximately 1/3 of the cooked lentils and the chicken stock and add to 4-5 quart pot. Use an immersion blender and blend until smooth. This step may also be done in a standard blender using enough chicken stock to cover. It may require several batches depending on the size of your blender. Add to pot after blending until smooth and add remaining chicken stock.
  5. Add the remaining lentils, vegetables, and salt and pepper to the pan. Bring to boil and reduce to simmer. Check taste and adjust seasonings. Depending on what type of chicken stock you use you may need to add more or less salt. Cook until the vegetables are cooked to the degree of tenderness that you prefer. Serve.

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