- George Harrison’s lentil soup recipe is the perfect plant-based meal to make ahead.
- This recipe has red chili and cumin seeds for added heat.
- Simple to prepare, this soup only needs two pans and minimal active time.
We’re big fans of Paul McCartney’s lentil soup recipe—but did you know that he’s not the only Beatle that has shared his version of the vegetarian soup? While McCartney’s recipe is a one-pot classic, we recently rediscovered George Harrison’s lentil soup recipe that adds spiciness to each spoonful.
In the 1980 book Mary Frampton and Friends Rock and Roll Recipes by Mary Frampton, the author shares experiences and recipes from stars, including Harrison himself. According to a Tumblr post with a copied excerpt from the book, Frampton explains that the singer cooked Indian food “simply and very competently” as he remained inspired by his travels to the country.
His Dark Horse Lentil Soup recipe utilizes spicy foods commonly used in Indian cuisine, like cumin seeds and red chili. Here’s the full ingredient list as printed in the book:
George Harrison’s Dark Horse Lentil Soup
- 1 red chili
- 1 teaspoon cumin seeds
- 2 large onions, chopped
- 2 cloves garlic
- 1 cup lentils (one or more types of lentils can be used)
- 2 large tomatoes, chopped
- 2 green peppers, chopped
- 1 bay leaf
- Salt and pepper to taste
Harrison also uses a neutral oil to cook up the red chili, cumin seeds, onion and garlic in a frying pan before mixing the ingredients into the soup. In a separate deep pan, cook washed lentils in a liberal amount of water. Once the onions are browned, add the frying pan ingredients to the lentils as well as the rest of the listed ingredients: chopped tomatoes, chopped green peppers, a bay leaf, salt and pepper. When the soup comes to a boil, cover and let simmer on a “very low heat” for an hour. Don’t uncover or stir while it’s cooking … just let it be.
After an hour of simmering, the soup is ready to serve, but according to the recipe, it “tastes better the next day.” In other words, it’s the perfect meal-prep option to enjoy after a hard day’s night. You’ll be thankful that you made this dish yesterday (OK, we’ll stop).
According to the recipe, you can also add in heartier veggies like potatoes and carrots for a more satisfying main. Similar to our Red Lentil Soup with Saffron, you can garnish each bowl with fresh herbs and plain yogurt for freshness and color (you can use vegan yogurt if you’re keeping it plant-based). This vegan soup would also pair well with crusty bread or a plant-based sandwich for dipping.
