Lentil and okra soup

    Lentil and okra soup


    18 people made this

    About this recipe: A Mexican inspired soup that's packed full of protein. Lentils are simmered with tomato, okra and potatoes in a seasoned chicken stock. Serve for lunch or dinner.

    Serves: 10 

    • 2 litres water
    • 3 cloves garlic, cut into thirds
    • 450g lentils, picked over and rinsed
    • 1 1/2 tablespoons chicken stock granules
    • 1 teaspoon extra-virgin olive oil
    • 1/2 small onion, chopped
    • 2 cloves garlic, chopped
    • 1 tomato, chopped
    • 1/4 teaspoon ground cumin or to taste
    • 2 teaspoons chicken stock granules or to taste
    • 85g okra, roughly chopped
    • 3 small potatoes, peeled and chopped

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Bring the water to the boil in a soup pot with 3 cloves of garlic. Stir in the lentils and 1 1/2 tablespoons of chicken stock granules. Simmer over medium-low heat until lentils are almost soft, about 1 hour.
    2. Heat extra-virgin olive oil in a frying pan and cook and stir the onion and 2 chopped cloves of garlic until the onion becomes translucent, about 5 minutes.
    3. Add the tomato and continue to cook and stir until the tomato releases its juice, about 5 more minutes. Stir the tomato mixture into the lentil soup along with cumin and 2 more teaspoons of chicken stock granules or to taste.
    4. Bring the soup to a simmer, stir in the okra and potatoes and cook over low heat until the potatoes are tender, about 20 minutes.


    If you can get your hands on tinned nopales (prickly pear cactus), use this instead of okra.

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