Lentil and Vegetable Soup

Lentil and Vegetable Soup


33 people made this

About this recipe: 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.

Judith Webster

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

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.

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Reviews (1)


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

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