Vegetable and Lentil Soup

    (216)
    1 hour 50 min

    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.


    197 people made this

    Ingredients
    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

    Method
    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.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (216)

    Reviews in English (157)

    by
    167

    I found this to be a very good soup. However, I made a few changes because I wanted to make a lot. So I used 1 1/2 cups Lentils, 3 celery, 2 garlic cloves, added 2 14 oz cans of petite diced tomato's with Jalapeno's for some zest, a whole head of cabbage, 6 carrots, 5 cups of organic free-range chicken broth, and 4 cups of water. I dbl'd the spices and added a Greek-Allspice. I ended up with a big, delicious, pot of Lentil's and veggi's. Wonderful, healthy, and low in fat. Cant go wrong with that!!!!  -  14 Oct 2002  (Review from Allrecipes US | Canada)

    by
    85

    I changed the ingredients a little using 1 cup of mixed red and green lentils,2 overflowing cups of cabbage, diced canned tomates and 4 cups of broth. All other ingredients were the same. I did not preboil the lentils. I cooked the onion, carrots and celery in 1 tbsp of oil for five minutes then added the remaining ingredients and simmered covered for one hour. Absolutely delicious!!  -  01 Feb 2005  (Review from Allrecipes US | Canada)

    by
    67

    This is a great soup! If you don't undercook the lentils they break up and just give it a 'meaty' texture. I doubled the chicken stock to make it less stew-like and more soup-like and added a couple tablespoons of fresh parsley. It's easy to make, low-fat and low-calorie, and so yummy you forget it's good for you. Definately a staple to keep on hand for munching.  -  06 Dec 2004  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate