Vegetable and Lentil Soup

Vegetable and Lentil Soup


196 people made this

About this recipe: This soup is not only delicious, it's also low in fat and easy to make. Lentils are simmered with celery, cabbage and carrots in a tomato soup base. Enjoy during the cold winter nights.

Cecile Leverman

Serves: 6 

  • 100g red or green lentils
  • 160g chopped onion
  • 1 stick celery, chopped
  • 140g finely chopped cabbage
  • 2 (400g) tins whole peeled plum tomatoes, chopped
  • 475ml chicken stock
  • 3 carrots, chopped
  • 1 clove garlic, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon caster sugar
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon curry powder

Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

  1. Place the lentils into a stock pot and add water to twice the depth of the lentils. Bring to the boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
  2. Add onion, celery, cabbage, tomatoes, chicken stock, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.

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