Waitrose and Partners
Red lentil soup with crispy shallots

Red lentil soup with crispy shallots

This warming soup is a taste of autumn. The spice blend gives the dish a deep fragrance, while the natural yoghurt and lime bring out the richer flavours, all topped off with thin and crispy shallots.

3.5 out of 5 stars(3) Rate this recipe
VegetarianLow in saturated fatSource of fibreSource of protein
  • Serves4
  • CourseStarter
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 3 tbsp olive oil
  • 400g Waitrose & Partners Shallots, peeled
  • 1 large carrot, peeled and finely diced
  • 1 celery stalk, peeled and finely diced
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 cinnamon stick
  • 200g Waitrose & Partners LoveLife Red Split Lentils, well rinsed
  • 1 L Cooks’ Ingredients Vegetable Stock
  • 1 tbsp plain flour
  • 1 pinch salt
  • 1 lime, juice
  • 4 tbsp natural yogurt


  1. Heat 1 tbsp oil in a large saucepan over a medium-high heat. Dice ¾ of the shallots and add to the pan with the carrot and celery. Season, cover with a lid, and sweat gently for 6-8 minutes, until softened.

  2. Uncover, add the spices and fry for another minute, then stir in the lentils and season. Cover with the stock, bring to the boil, then simmer gently for 30-35 minutes, until the lentils are soft.

  3. Meanwhile, slice the remaining shallots and toss with the flour and pinch of salt. Heat the remaining 2 tbsp oil in a large frying pan over a medium-high heat. Add the shallots and fry for 2-4 minutes, stirring often until golden and crisp. Drain on kitchen paper. Squeeze the lime juice into the soup and divide between bowls (discard the cinnamon). Top each with a spoonful of yogurt and a scattering of crispy shallots.


Typical values per serving when made using specific products in recipe


1,491kJ/ 356kcals



Saturated Fat












Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Add ingredients

View this recipe's ingredients and add them to your trolley

Rating details

Rate this recipe

Select your rating

Overall rating (3.5/5)

3.5 out of 5 stars3 ratings

5 Stars


4 Stars


3 Stars


2 Stars


1 Stars