Puy Lentils and Lapsang Souchong Tea Soup



(Serves 4)

150g Puy green lentils (French lentils)
100g onions
100g carrots
100g celery
2 garlic cloves
1 spring thyme
1 bay leaf
200g tomatoes
1 Lapsang Souchong tea bag
2 tbsp virgin colza oil or extra virgin olive oil
1.25 liters water
½ tsp salt

For the garnish:
2 tbsp parsley, chopped


We have the perfect recipe up our sleeve for those of you who are looking for a creative way to integrate lentils into your personal recipe repertoire. An Asian twist on a classic, we present… Puy Lentils with Lapsang Souchong Tea Soup!


  1. Sweat the onions, carrots, celery and quartered garlic in oil with the thyme and the bay leaf in the pot.
  2. After five minutes, deglaze with the water, add the lentils and the Lapsang Souchong tea, bring to a boil and simmer for 40 minutes. Remove the tea bag. Add the unpeeled, cubed tomatoes and the salt, and cook for a further 5 minutes, adding the parsley at the last minute.

* Instead of a tea bag, 3g of Lapsang Souchong tea leaves, finely crushed in a mortar, can be used.

Recipe from Le Pain Quotidien Cookbook: memories and recipes by Alain Coumont and Jean-Pierre Gabriel

Did you try our Puy Lentils with with Lapsang Souchong tea soup? How did it turn out? Comment below or submit a review. We’d love to hear about your experience!

Image: Flickr, onejen

Rate this recipe
Puy Lentils and Lapsang Souchong Tea Soup

More recipes related to