Vegetarian Lentil Soup

    1 hour 10 min

    I always find it amazing how intense a flavour you can achieve with the right ingredients. This vegetarian lentil soup recipe is a fantastic example of that - combining fresh veg, herbs, garlic and little else for a lovely soup.

    14 people made this

    Serves: 8 

    • 300g green or brown lentils
    • 2 tablespoons olive oil
    • 2 medium onions, chopped
    • 3 garlic cloves, finely chopped
    • salt and freshly ground black pepper to taste
    • 3 tablespoons tomato puree
    • 1 small celery, chopped
    • 1/2 carrot, chopped
    • 2 bay leaves
    • 1 bunch chopped parsley
    • 1 tablespoon Dijon mustard
    • 1-2 tablespoons red wine vinegar

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Add lentils to a bowl of cold water and set aside (the bad ones normally float to the top - remove these).
    2. Heat olive oil in a large pot and fry onion for 5-7 minutes. Add garlic, 1 teaspoon salt, tomato puree, celery, carrot, bay leaf and parsley and fry for a further 3 minutes, stirring.
    3. Drain the lentils. Bring 2 litres of water to the boil in the pan with the lentils. Reduce the temperature and boil for 30-35 minutes with the lid half-closed until the lentils are soft.
    4. Sitr mustard and red wine vinegar into the soup and puree with a hand blender. The soup should have a bit of crunch. Season with salt and pepper.

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    Reviews in English (5)


    Big hit on a cold February day in Quebec.  -  04 Feb 2019  (Review from Allrecipes US | Canada)


    I added some chili powder, red pepper flakes, and some lemon to the recipe which I think increased the overall flavor. The recipe is nice for a simple and easy soup on a cold day.  -  08 Jan 2019  (Review from Allrecipes US | Canada)


    I kept the recipe the same. Taste great.  -  05 Nov 2018  (Review from Allrecipes US | Canada)