Brown lentil vegetable soup

    1 hour 30 min

    This hearty vegan soup is packed full of protein and vegetables. You can leave it chunky or if you prefer, liquidise it to a thick and smooth soup. Serve with a crusty piece of bread.

    10 people made this

    Serves: 4 

    • 1 red pepper
    • 1/2 green pepper
    • 750ml water
    • 190g brown lentils
    • 1 tablespoon olive oil
    • 1 carrot, sliced
    • 1 onion, chopped
    • 1 stalk broccoli, chopped
    • 475ml vegetable stock
    • 1 tablespoon crushed chillies
    • 1 tablespoon ground ginger
    • 1 tablespoon ground black pepper
    • 1 teaspoon dried thyme leaves
    • 1 teaspoon dried rubbed sage

    Prep:20min  ›  Cook:50min  ›  Extra time:20min cooling  ›  Ready in:1hr30min 

    1. Preheat an oven to 190 C / Gas 5. Line a baking tray with foil.
    2. Cut the peppers in half from top to bottom; remove the stem, seeds and ribs, then place the peppers cut-side-down onto the prepared baking tray.
    3. Bake in the preheated oven until limp, 30 to 40 minutes. Turn the peppers over halfway through cooking. Once ready, place the peppers into a bowl and tightly seal with cling film. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Chop the peppers
    4. Meanwhile, bring the water and lentils to the boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the lentils are tender, about 30 minutes. Drain, rinse and set aside.
    5. Heat the olive oil in a large saucepan over medium heat. Stir in the carrot, onion and broccoli; cook and stir until the onion has softened, about 5 minutes. Pour in some of the vegetable stock, cover and steam the vegetables until tender. Pour in the remaining vegetable stock and chopped peppers; season with the crushed chillies, ginger, black pepper, thyme and sage. Simmer until the flavours come together and the vegetables are very tender, about 20 to 30 minutes. Add water if needed to maintain your desired consistency. Stir in the cooked lentils until hot.
    6. If desired, pour the soup into a liquidiser, filling the jug no more than halfway full. Hold down the lid of the blender with a folded tea towel and carefully start the liquidiser, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean saucepan. Alternately, you can use a hand blender and puree the soup right in the cooking pan.

    Time saver tips

    If you're short on time, you can cook the red peppers in the pan with the other vegetables or use ready roasted red peppers. You can also used tinned cooked lentils.

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    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    I love this soup. The recipe is very robust, and can be changed to accommodate different ingredients. I didn't have broccoli, so I added a tomato instead. I also used fresh ginger, fresh thyme, and substituted the sage with fresh cilantro (I didn't have any sage). I just added the thyme and cilantro after the cooking was finished, and before I began blending with my immersion blender. The lentil soup went very well with some cooked brown rice (for a complete protein). I couldn't get enough, and neither could my 2-year-old daughter. Thanks, hot_curry!  -  20 Aug 2010  (Review from Allrecipes US | Canada)


    WAY too peppery. The flavor would probably be excellent, otherwise.  -  20 Sep 2010  (Review from Allrecipes US | Canada)


    Hot soup! I cut back on the pepper flakes, ginger and black pepper to 2 tsp. each, and that was plenty hot enough for me! I only had green peppers, and fried them with the other vegetables. I used water instead of broth. Good way to keep warm on a cold day!  -  15 Dec 2010  (Review from Allrecipes US | Canada)