Vegetarian Lentil Soup

Vegetarian Lentil Soup


7 people made this

About this recipe: 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.


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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