For as long as I can remember, my Grandad’s lentil soup has been one of my favourite things to eat. The lentils, cloves, lemon juice, and potatoes make this a flavourful and filling meal. The first time I made it for Peter, he told me that it reminded him of a lentil soup that his Mum used to make. I knew that meant that it would become something that we’d eat on a regular basis.

I’ve made a few modifications to the original recipe. The first change is that I don’t use ham. The second is that I don’t use chicken broth because I’m not a fan of store bought broth. I just use water and add a few spices to make up for the loss of seasoning. It still tastes like the original recipe and it’s less expensive to make without the ham and broth. I’m sure you could add some more ingredients to this soup, maybe some more vegetables or maybe even some spinach, but I personally like it best just the way it is.

Feel free to use whatever lentils you want. Sometimes I mix red and green lentils, sometimes I just use green, and my Grandad only ever uses red lentils. If you’re wanting to make this with ham, use about 8oz.



  • 1 medium onion, chopped
  • 1/2 tsp of ground turmeric
  • 6 cups of water
  • 1 28oz can of diced tomatoes
  • 2 cups of lentils
  • 1 large potato, peeled and chopped
  • 3-5 cloves of garlic
  • 4 whole cloves
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and pepper, to taste
  • 2 tbsp lemon juice


  1. In a large pot, sauté the onion and turmeric until the onions are tender.
  2. When onions are done, add remaining ingredients except for lemon juice and bring to a boil.
  3. Turn down the heat and simmer for 2 hours.
  4. Remove the bay leaves and cloves.
  5. Stir in lemon juice and serve.

It’s that simple! Perfect for a weekday meal and it’s absolutely delicious!

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