Vegan lentil soup

    Vegan lentil soup


    1892 people made this

    About this recipe: This soup is hearty and packed full of protein and flavour. It's also super-easy to make. Lentils are simmered with vegetables and seasonings. Serve with crusty bread, if desired.

    Serves: 6 

    • 1 onion, chopped
    • 4 tablespoons olive oil
    • 2 carrots, diced
    • 2 sticks celery, chopped
    • 2 cloves garlic, finely chopped
    • 1 teaspoon dried oregano
    • 1 bay leaf
    • 1 teaspoon dried basil
    • 385g dried lentils
    • 400g passata
    • 2 litres water
    • 15g spinach, rinsed and thinly sliced
    • 2 tablespoons vinegar
    • salt and pepper to taste

    Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

    1. In a large soup pot, heat oil over medium heat. Add onions, carrots and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano and basil; cook for 2 minutes.
    2. Stir in lentils and add water and passata. Bring to the boil. Reduce heat and simmer for at least 1 hour.
    3. When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar and season to taste with salt and pepper and more vinegar if desired.

    Recently viewed

    Reviews (2)


    First time making a soup from scratch ever and it came out fantastic! I didn't add the celery as I don't like it but I followed everything else to the T, I think I may add a tad more spinach next time maybe a full cup rather than half as I do like my spinach! But more to the point.. This is a very delicious and warming soup its also surprisingly filling and goes great with some fresh bread! Thank you for the recipe! - 27 Jan 2016


    I think you will find that the passage is the tomatoes Scott!! - 28 Aug 2015

    Write a review

    Click on stars to rate