Lentil Soup has fed people through hard winters for thousands of years, and it has stayed on the table for one simple reason: lentils cook quickly, cost very little, and need no soaking the way most dried pulses do. Split red lentils in particular soften into the broth in twenty minutes flat, which is most of why this soup turns up in so many different kitchens under so many different names.
Ours keeps it plain on purpose. A handful of vegetables, a good spoon of dried herbs, and a generous glug of Wilson’s Basil Flavoured Oil stirred through right at the end, so the herb sits on top of the bowl instead of boiling away in the pot.
Short ingredient list, big pot, very little washing up. Here’s how we make it.
Herby Lentil Soup
Ingredients
Method
- Warm the Wilson's Basil Flavoured Oil in a large pot over medium heat.
- Add the onion, carrot and celery, and cook for 8-10 minutes, stirring occasionally, until softened.
- Stir in the garlic and cook for a further minute, until fragrant.
- Add the rinsed lentils, stock, dried herbs and bay leaf. Stir to combine.
- Bring to a gentle boil, then reduce the heat and simmer, partially covered, for 20 minutes, stirring occasionally, until the lentils have broken down and the soup has thickened.
- Remove the bay leaf. Season to taste with salt and pepper.
- Ladle into bowls and finish each with a generous drizzle of Wilson's Basil Flavoured Oil.
Notes
We Use Basil Flavoured Oil
A lentil soup this simple needs a finishing touch to stop it tasting flat, and that’s the job Wilson’s Basil Flavoured Oil does here. Stirred in once the pot is off the heat, it sits on the surface of the soup and releases its aroma with every spoonful, rather than cooking away the way fresh basil would if it went in early.
It also does something for the lentils themselves. Split red lentils break down into a soft, slightly earthy purée as they simmer, and the basil oil cuts straight through that with a clean, herby top note instead of letting the whole pot taste one-dimensional.
A second small drizzle at the table wakes the bowl back up once it’s had a minute to sit.
Our Tips
Rinse the lentils first – a quick rinse under cold water washes off any dust and keeps the broth from turning cloudy.
Give the vegetables a proper start – ten minutes over medium heat before the lentils go in builds most of the flavour in this soup.
Add the basil oil off the heat – stirring it in once the pot is away from the stove keeps its flavour bright instead of cooked out.
Blend it if you like it smooth – a stick blender turns this into a velvety purée in seconds, or leave it as is for something more rustic.
Taste before adding salt – stock varies a lot in saltiness, so hold back until the very end.
Loosen it the next day – the soup thickens as it sits, so add a splash of water or stock when reheating leftovers.
How We Serve It
A big bowl, a torn hunk of bread, and nothing else needed. That’s really the whole point of this one, so we keep the table simple to match it.
If the evening’s colder than expected, a spoon of plain yoghurt swirled through the middle rounds it out further, though the soup carries plenty of flavour without it.
It also travels well in a flask for a work lunch the next day, which is reason enough on its own to make a full pot.
More Ways to Use Basil Flavoured Oil
Once you’ve got a bottle of Wilson’s Basil Flavoured Oil in the pantry, it earns its keep well beyond this pot of soup.
Other broth-based soups — it does the same finishing job in our Chicken Garden Soup.
Burger patties — mixed straight into the mince, the way it’s used in our Best Beef Burger Patty.
Pasta — tossed through hot pasta with a little parmesan for a five-minute plate of food.
Salad dressings — whisked with lemon juice and a pinch of salt, it turns a plain green salad into something worth eating on its own.
Canapes — a light brushing over crostini before topping adds a herby base note to whatever goes on top.
The Good Stuff About This Lentil Soup
An oil infused with real basil carries the herb’s aromatic compounds through fat, which is what lets the flavour spread evenly through a bowl of soup rather than sitting on top in flecks the way chopped fresh basil can. It’s a rounder, more consistent result than a synthetic basil flavouring would give you, since the oil is drawing directly on the actual leaf rather than an approximation of it.
Wilson’s Basil Flavoured Oil is Halaal and Kosher certified, and suitable for vegan, lacto vegetarian, ovo vegetarian and Hindu diets. It comes in 250ml and 1L bottles, with 6x250ml and 12x1L case options for anyone stocking up.
Store it in a cool, dark place, or keep it in the fridge, and it will hold its flavour for up to two years.
Ways to Change It Up
Swap in brown or green lentils – split red lentils are our first choice for a quick, thick soup, but a brown or green variety works too if that’s what’s in the cupboard – just add another ten minutes to the simmer.
Make it heartier – a diced potato or a handful of small pasta added with the stock turns this into a more filling meal.
Use fresh herbs instead – a large handful of chopped parsley or fresh basil stirred in at the end works if you have it on hand, though the dried herbs and basil oil keep this a proper store-cupboard soup.
Add a squeeze of lemon – a little acidity at the end lifts the earthiness of the lentils.
Turn up the heat – a pinch of chilli flakes with the vegetables gives the whole pot a gentle warmth.
Go dairy-free – leave out any yoghurt at serving and lean on the basil oil alone for richness.
Questions You Might Have
Do I need to soak the lentils before making this Lentil Soup?
No. Split red lentils don’t need soaking – a quick rinse is all they need before going into the pot.
Can I make this soup ahead of time?
Yes, and it’s better for it. The flavour deepens overnight once the herbs have had time to settle into the broth.
Can I freeze it?
It freezes well for up to three months. Cool it completely before transferring to a freezer-safe container, and thaw overnight in the fridge before reheating gently on the stove.
Why is my lentil soup too thick or too thin?
Lentils keep absorbing liquid as they sit, so the soup thickens over time. Loosen it with a splash of stock or water when reheating, or simmer a little longer uncovered if it’s too thin.
Is this Lentil Soup vegetarian?
Yes, as long as you use a vegetable stock. It’s naturally vegan too, with no dairy in the base recipe.
What can I serve alongside it?
Warm crusty bread is really all it needs. A simple green salad on the side works too if you’d like something lighter alongside.
Where can I buy Wilson’s Basil Flavoured Oil?
It’s available to order directly from oliveoil.co.za and at leading retailers across South Africa.
Ready to Make This?
One bag of lentils, one bottle of basil oil, and dinner is basically done.
More From Our Kitchen
Chicken Garden Soup — Wholesome Minestrone Soup — Best Beef Burger Patty — All Recipes
Made this? We’d love to see
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