Green Lentil Soup Recipe — Orient Chef Green Lentils

There is something quietly restorative about a bowl of good lentil soup. This one is rustic and nourishing — earthy Orient Chef Green Lentils simmered gently with sweet carrots, celery, and a fragrant onion and garlic base in a light vegetable stock, finished with a generous squeeze of fresh lemon that lifts the whole bowl. It's the soup you make when someone needs comfort, or when you just need something deeply wholesome and completely fuss-free.

PREP: 10 min | COOK: 35 min | SERVES: 4 | CALORIES: ~260 per serving | DIFFICULTY: Easy

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WHAT YOU'LL NEED

Made with Orient Chef Green Lentils 250g — KES 120
Whole green lentils that hold their shape beautifully in soups and stews. Earthy, nutty, and wonderfully satisfying.

INGREDIENTS

- 250g Orient Chef Green Lentils
- 3 medium carrots, diced
- 3 stalks celery, sliced
- 1 large onion, diced
- 4 cloves garlic, minced
- 1.2 litres vegetable stock
- 2 tbsp cooking oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 bay leaf
- Juice of 1 lemon
- Salt & black pepper to taste
- Fresh parsley to garnish

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METHOD

Step 1 — Rinse the lentils
Place your Orient Chef Green Lentils in a sieve and rinse under cold running water until clear. Unlike split lentils, green lentils hold their shape — giving this soup a beautiful, rustic, chunky texture.

Step 2 — Sauté the aromatics
Heat the oil in a large pot over medium heat. Add the onion and cook for 5–6 minutes until soft. Add the garlic, cumin, and smoked paprika — stir for 1 minute until the spices are fragrant and have coated the onion base.

Step 3 — Add the vegetables
Stir in the diced carrots and sliced celery. Cook for 3–4 minutes, allowing them to begin softening and soaking up the spiced oil.

Step 4 — Simmer the soup
Add the rinsed green lentils, the bay leaf, and the vegetable stock. Bring to a boil, then reduce to a gentle simmer, partially cover with a lid, and cook for 25–30 minutes until the lentils are tender and the broth has thickened. Remove the bay leaf.

Step 5 — Finish with lemon
Squeeze in the fresh lemon juice and stir through. Season generously with salt and black pepper. Ladle into warm bowls and garnish with fresh parsley and a drizzle of olive oil. Serve with warm bread.

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CHEF'S TIP
For a creamier consistency, use a stick blender to partially blitz the soup — blend about a third of it and stir it back in. The lemon is non-negotiable; it transforms this from good to exceptional.

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Shop the ingredient: Orient Chef Green Lentils 250g — available at orient.co.ke