Lentil Soup - A basic formula



Another in our series of 'Recipe Formulas' this post shows how to make Lentil soup by learning the essential ingredients and basic steps so that you can adapt it for either a single serve or adapt to the quantity and type of ingredients you have on hand.

The basic components of Lentil Soup

Basic ingredients

Foundation: onion & garlic

Liquid: water, chicken, beef or vegetable stock or canned tomatoes


  • Lentils: Dry brown, green or puy lentils. Or canned lentils
  • Vegetables: virtually any vegetable can be used. Root vegetables such as carrot, parsnip, potato are particularly good. Adding greens such as spinach, peas, beans or zucchini adds colour. In this version, I had a corn on on the cobb that needed using up.

Flavourings & aromatics: bay leaves, fresh parsley, coriander or thyme. Dried parsley or thyme.

Basic steps



6 easy steps to make Lentil Soup

How to adapt the formula to match the ingredients you have on hand

Tips to make sure this recipe works when you adapt it for the ingredients you have

Single Serve Lentil Soup Recipe

Other options for fillings

Combinations I like are:



Single serve quiche recipe for one

Prep time 15 mins        Cooking time 35 minutes


  • Sufficient pastry to cover the base of a 12cm, / 5 inch flan dish, e.g. 1/3 of Pampas shortcrust pastry or make your own pastry scaling the ingredients for 1/3 cup of flour
  • 1.5 - 2 cups of 'filling', e.g. 100 grams poached & shredded chicken , 1/4 roasted & chopped red onion, 4 florets broccoli chopped & lightly steamed, half a cup of spinach, 1.5 tablespoons of walnuts toasted & crushed, 3 mushrooms chopped
  • 1 large egg
  • 20 ml cream
  • 30 ml milk
  •  2 tablespoons grated parmesan (optional)
  • 1/4 teaspoon dried thyme
  • pinch of salt, ground black pepper to taste


  1. Heat oven to 180 degrees

  2. Roll out pastry so it is about 5 mm thick

  3. Line flan dish with pastry then blind bake it with weights in it for 10 mins at 180 and then remove the weights and bake for a further 5 minutes

  4. Make egg mixture by adding egg, milk, cream, pepper & salt to a bowl and lightly whisking.

  5. Add grated cheese to egg mixture and mix through

  6. Arrange filling in the flan dish, then pour over egg mixture

  7. Place in oven and cook at 180 for 20 minutes

  8. Notes

Adapting the 'single serve quiche formula' to cook other quiche recipes: The purpose of spelling out the basic ratio of ingredients for the egg mixture and the quantity for the filling is so that you can use the basic principles to cook many other types of quiches.

For example if you see a quiche recipe you love, you can adapt it by ignoring the ingredients for the egg mixture and using the one here, and preparing the ingredients as specified in the recipe - but adapting the quantities so that they yield 1.5 - 2 cups of ingredients - or however much you think will sit comfortably in your quiche / flan dish.

Blind baking: In recent years I have started cooking the pastry base of the quiche for 10 - 15 minute before adding the filling and egg mixture. This process is called blind baking. I do think blind baking makes the crust better as it guarantees the bottom of the quiche cooks through and is not soggy.  However, I have also made quiches without blind baking - not as foolproof, but I've always been lucky!  The instructions and video on The Kitchn's website provides easy to follow instructions on blind baking.  

Resources & Links

  • Other 'formula recipes' for using up leftovers
  • Other single serve recipes
  • Examples of where Lentil Soup appeared in my weekly menu plan
  • Examples of where Lentil Soup appeared in the 'What I ate this week' series
  • Recipe for batch cooking 8 serve portion of Lentil Soup to have extra portions for your freezer