Vegan lentil soup

Vegan lentil soup


1890 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.

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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

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