Lentil and Vegetable Soup

    (29)
    1 hour

    A rich and super-hearty lentil soup. Lentils and vegetables are simmered together in a seasoned tomato soup base. It's perfect for the cold winter months. Serve with a side of garlic bread, if desired.


    35 people made this

    Ingredients
    Serves: 2 

    • 2 1/2 tablespoons vegetable oil
    • 1 spring onion, chopped
    • 1 carrot, chopped
    • 1 parsnip, sliced
    • 1 stick celery, chopped
    • 1 potato, cubed
    • 1 leek, chopped
    • 190g lentils, rinsed
    • 1 (400g) tin chopped tomatoes
    • 750ml vegetable stock
    • 2 bay leaves
    • 1 dash soy sauce
    • 1 dash Worcestershire sauce
    • 125ml red wine
    • fresh coriander or fresh parsley to taste

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. In a large saucepan over medium heat, combine the oil, onions, carrot, parsnip, celery, potato and leek. Stir well for 5 minutes or until onion is translucent. Add the lentils, tomatoes with liquid, stock, bay leaves, soy sauce, Worcestershire sauce and wine.
    2. Bring to the boil and reduce heat to low. Cover and simmer for 30 minutes or until lentils are tender. Remove the bay leaves and add the fresh coriander or fresh parsley to taste.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (29)

    Reviews in English (23)

    0

    very good soup recipe , will be using again! Hubby and I loved it and young kids liked it too. Great combination of flavours with depth from tomato and lentil base.  -  04 May 2013

    by
    24

    i didnt have the leek or parsnip so i just used a carrot, celery, potato and the tomatoes. i also used chicken broth instead of veggie and marsala wine instead of red. great flavor. i actually prefer my lentil soup really thick! that way i can scoop it up with crackers! oh and add hot sauce on top.. MMM!!  -  31 Oct 2008  (Review from Allrecipes US | Canada)

    by
    19

    It was very good and plentiful. I certainly ended up with more than 2-3 servings. Also, the lentils absorbed a lot of the liquid, making it more of a stew than a soup. Next time, I will use only 1/2 cup of lentils to see if that will make it more like soup. All in all, a good, cheap and hearty recipe. Definitely a keeper!  -  04 Jan 2002  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate