Hearty lentil soup

    55 min

    This is a rich, satisfying soup, wonderful for cold winter nights. Serve a loaf of warm, crusty bread on the side and you have a filling meal. Leave out the Worcestershire sauce for a vegetarian version.

    91 people made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 1 bunch spring onions, chopped
    • 1 carrot, diced
    • 1 parsnip, diced
    • 1 stalk celery, sliced
    • 1 potato, peeled and diced
    • 1 leek, sliced
    • 200g (7 oz) dried lentils, rinsed
    • 1 (400g) tin chopped tomatoes
    • 750ml (1 1/4 pints) vegetable stock
    • 2 bay leaves
    • 1 dash soy sauce
    • 1 dessertspoon Worcestershire sauce
    • 100ml (4 fl oz) red wine
    • 1 bunch fresh coriander, chopped

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Heat the oil in a large stockpot and mix in the onions, carrot, parsnip, celery, potato and leek. Stir over a medium heat until tender.
    2. Place lentils, tomatoes, stock, bay leaves, soy sauce, Worcestershire sauce and wine in the saucepan. Stir and bring the mixture to the boil. Cover and simmer for 25 to 30 minutes, or until the lentils are cooked.
    3. Remove the bay leaves from the soup. Stir in the coriander and serve.

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    Reviews in English (67)


    Altered ingredient amounts. Excellent soup for those chilly nights. This soup has a wonderful flavour and is easy to make. My only change was that I increased the amounts of vegetable stock, wine, and Worcestershire as the lentils soaked up a lot of the liquid.  -  24 Jul 2008


    Took shortcuts. Just what you need for a cold night! Warm, hearty. One change - I did not put it in the blender - I kept it as a chunky stew. Fabulous! Made the work easier too. I made it a week ago and we are still eating the leftovers.  -  24 Jul 2008


    Really tasty, enjoyed by all.  -  04 Jan 2010