Mary Berry Lentil Soup is a comforting and nutritious dish, perfect for those seeking warmth and wholesomeness in a bowl. This recipe combines the earthy flavors of lentils with a harmonious blend of vegetables and spices, resulting in a soup that’s both satisfying and heart-healthy. It’s a testament to simplicity and good taste, offering a rich texture and depth of flavor that will please any palate.
In this article, I’ll walk you through Mary Berry’s Lentil Soup recipe, providing clear instructions and tips to ensure a deliciously robust soup every time.
What is Mary Berry Lentil Soup?
Mary Berry lentil soup is a delicious and hearty soup made with Puy lentils, pearl barley, tomato, and chicken or vegetable stock. It’s flavored with onion, carrot, garlic, sugar, balsamic vinegar, lemon juice, and parsley, and it can be blended or left chunky. It’s a simple and easy recipe that comes from Mary Berry, a famous British cook and author, who is known for her classic and elegant dishes.
Typically serving 4-6 people, this lentil soup is relatively easy to prepare, making it an excellent choice for a hearty family meal or a cozy lunch.
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Why You Love this Recipe
The recipe is a favorite for several reasons:
- Comfort in a Bowl: Its warmth and heartiness make it an ideal comfort food.
- Nutrient-rich: Lentils and barley provide an excellent source of protein, fiber, and minerals.
- Ease of Preparation: It’s straightforward to make with common kitchen tools and ingredients.
- Customizable: Easily adaptable, you can tweak the recipe to suit your taste or dietary needs.
- Cost-Effective: Lentils and barley are affordable ingredients that create a filling meal.
Ingredients Needed to Make Mary Berry Lentil Soup
To make Mary Berry’s lentil soup recipe, you’ll need the following ingredients:
- 2 tablespoons of olive oil
- 2 onions, finely chopped
- 2 large carrots, finely diced
- 4 garlic cloves, crushed
- 225 grams (8 ounces) of dried Puy lentils
- 225 grams (8 ounces) of pearl barley
- 2 x 680 grams (24 ounces) jars of passata (tomato puree)
- 3 liters (5 1/2 pints) of chicken stock or vegetable stock
- Salt and freshly ground black pepper
- 1 tablespoon of sugar
- 2 tablespoons of balsamic vinegar
- A handful of fresh parsley, chopped
- Juice of half a lemon
Useful Equipment
- Large saucepan with lid
- Wooden spoon
- Measuring cup and spoons
- Knife and cutting board
- Blender or immersion blender (optional)
Instructions to Make Mary Berry Lentil Soup
Here are the steps to make this recipe:
Step 1: Cook the onion, carrot, and garlic
- Heat the oil in a large saucepan over medium-high heat.
- Add the onions, carrots, and garlic, and cook for about 10 minutes, stirring occasionally, until soft and lightly browned.
Step 2: Add the lentils, barley, passata, and stock
- Add the lentils and barley, and stir to coat them with the oil and vegetables.
- Pour in the passata and the stock, and bring the mixture to a boil.
Step 3: Season and simmer the soup
- Season the soup with salt, pepper, sugar, and balsamic vinegar, and add a bay leaf and a sprig of rosemary if you like.
- Reduce the heat and simmer, covered, for 45 to 55 minutes, or until the lentils and barley are tender.
- Stir occasionally and add more water if the soup is too thick.
Step 4: Blend or leave chunky
- Remove the bay leaf and rosemary sprig, and discard them.
- If you prefer a smoother soup, you can blend some or all of it with a blender or an immersion blender.
- Alternatively, you can leave it chunky and rustic.
Step 5: Add the parsley and lemon juice
- Stir in the parsley and lemon juice, and taste the soup to adjust the seasoning if needed.
Step 6: Serve and enjoy
- Ladle the soup into bowls and serve hot, with some crusty bread or croutons if you like.
- Enjoy!
What Do I Serve With Mary Berry Lentil Soup?
This soup makes a hearty meal on its own or can be complemented with:
- Crusty Bread or Croutons: Ideal for dipping and adding a crunchy texture.
- Fresh Salad: A light, crisp salad can balance the heartiness of the soup.
- Grated Cheese: A sprinkle of cheese on top can add a layer of richness.
- A dollop of Yogurt: For a creamy, tangy twist.
Expert Tips to Make Perfect Mary Berry Lentil Soup
To ensure your soup turns out wonderfully every time:
- Quality Lentils: Opt for Puy lentils for their unique peppery flavor and firm texture.
- Barley for Body: Pearl barley not only thickens the soup but provides a satisfying chewiness.
- Taste as You Go: Adjust the seasonings, especially towards the end of cooking, to suit your palate.
- Fresh Finish: Don’t skip on the lemon juice and parsley; they add a necessary brightness to the hearty soup.
- Consistency Adjustments: If the soup is too thick, add a bit more stock or water until you reach your desired consistency.
Variations of Mary Berry Lentil Soup
You can customize this soup to your liking, by adding more vegetables, meat, or herbs.
Here are some ideas:
- Celery, leek, potato, squash, or spinach, to add more texture and flavor to the soup. Just chop them and add them along with the onion and carrot, or later in the cooking process depending on how long they take to cook.
- Bacon, ham, sausage, or chicken, add some smokiness and richness to the soup. Just cook them separately and add them to the soup at the end, or use them as a topping.
- Cumin, curry, paprika, or chili, to add some spice and heat to the soup. Just sprinkle them on the soup or add them to the onion and garlic mixture.
- Coconut milk, cream, or cheese, to add some creaminess and richness to the soup. Just stir them in at the end or use them as a topping.
How do I store Mary Berry Lentil Soup Leftovers?
You can store the leftover soup in the fridge or in the freezer, depending on how long you want to keep it. Here are the steps:
Fridge
- Let the soup cool completely, then transfer it to an airtight container or a ziplock bag.
- Store it in the fridge for up to three days.
- Label the container or bag with the date and the name of the soup.
Freezer
- Let the soup cool completely, then transfer it to a freezer-safe container or a ziplock bag. You can also use a muffin tin or an ice cube tray to freeze individual portions of the soup.
- Store it in the freezer for up to three months.
- Label the container or bag with the date and the name of the soup.
How do I Reheat Mary Berry Lentil Soup Leftovers?
You can reheat the leftover soup on the stove or in the microwave, depending on your preference and convenience.
Here are the steps:
Stove
- Thaw the frozen soup in the fridge overnight, or in a bowl of cold water for a few hours.
- Transfer the soup to a large saucepan and bring it to a boil over medium-high heat, stirring occasionally.
- Reduce the heat and simmer the soup until heated through, about 10 to 15 minutes.
- Add some water if the soup is too thick, and adjust the seasoning if needed.
Microwave
- Thaw the frozen soup in the fridge overnight, or in a bowl of cold water for a few hours.
- Transfer the soup to a microwave-safe bowl and cover it with a lid or a plate.
- Microwave the soup on high for 5 minutes, then stir it and check the temperature.
- Microwave the soup for another 5 minutes, or until heated through, stirring every minute.
- Add some water if the soup is too thick, and adjust the seasoning if needed.
How To Make Mary Berry Pork Casserole Tender?
To ensure your Mary Berry Pork Casserole is tender:
- Choose the Right Cut: Opt for cuts like pork shoulder or loin, known for their tenderness in slow-cooked dishes.
- Brown the Meat: Searing the pork cubes before slow cooking helps to lock in moisture.
- Low and Slow Cooking: Cook the casserole in the oven at the recommended temperature for 1 to 1.5 hours. The gentle, prolonged heat breaks down the connective tissue in the meat, ensuring it’s tender and falls apart easily.
- Don’t Overcook Vegetables: Add vegetables such as carrots, celery, and bell peppers later in the cooking process to prevent them from becoming too mushy.
FAQs
How Long Does Lentil Soup Take to Cook?
Cooking time for lentil soup: Typically, lentil soup takes about 45 to 55 minutes to cook on a stovetop. This includes bringing the soup to a boil and then simmering until the lentils are tender. Using pre-soaked lentils can slightly reduce the cooking time. For slow cooker preparation, expect the cooking time to extend to 4 to 8 hours on low heat, allowing flavors to meld beautifully over time.
- Stovetop Method: 45 to 55 minutes
- Slow Cooker Method: 4 to 8 hours (on low heat)
What kind of lentils should I use for this soup?
You can use any kind of lentils you like, but Puy lentils are recommended because they have a firm texture and a nutty flavor. They also cook quickly and don’t need to be soaked or rinsed.
How can I make this soup vegan or vegetarian?
You can easily make this soup vegan or vegetarian by using vegetable stock instead of chicken stock and omitting the bacon. You can also add some nutritional yeast or vegan cheese for extra flavor and protein.
How can I thicken the soup if it’s too watery?
You can thicken the soup by blending some or all of it with a blender or an immersion blender. You can also add some cornstarch or flour dissolved in water, and simmer the soup until it thickens.
How can I make this soup more spicy or flavorful?
You can make this soup more spicy or flavorful by adding some cumin, curry, paprika, or chili to the onion and garlic mixture. You can also add some fresh or dried herbs, such as rosemary, thyme, or basil, to the soup.
Final Words
I hope you liked this article and found it helpful. If you try this recipe, let me know how it turns out. I’d love to hear from you. Thank you for reading, and happy cooking!
