Red lentil soup — recipe card

Name: Red lentil soup — recipe card
Yield: 4, twice
Cuisine: British
Ingredients: 2 onions, chopped small; 2 mugs red lentils, rinsed; 2 tins chopped tomatoes; 2 litres stock (or 2 heaped tsp bouillon and water); Oil, salt, pepper; Half a lemon, if there is one

The four-ingredient soup, on a card small enough to prop against the kettle. Doubled, because there is no reason to make one batch.

16 August 2026One side of A4Free, no sign-up

The one from the lentil soup entry, written out properly at about the size of an index card.

There is a better soup with roasted carrots in it. This is the one that gets made.

The entry this came from

The Family Notes

Red lentil soup — recipe card

Serves 4, twice · 25 minutes, 15 of them unattended

You need

2 onions, chopped small
2 mugs red lentils, rinsed
2 tins chopped tomatoes
2 litres stock (or 2 heaped tsp bouillon and water)
Oil, salt, pepper
Half a lemon, if there is one

You do

1.Onions in the pan with a good glug of oil, lid on, lowest heat. Soft, not brown. Ten minutes, and don’t rush it.
2.Lentils in, stir for a minute so they’re coated.
3.Tomatoes and stock in. Bring up, lid on, twenty minutes at a simmer.
4.Blend in the pan. Keep the head under the surface unless you want it on the ceiling.
5.Salt. Taste. More salt. Taste again. This is the step everyone skips.
6.Lemon at the end if you have one. Pepper if you don’t.

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