Lentil and Vegetable Soup

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Simple, heart and economical, this soup is perfect for cool winter days.

Yield: 4


  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 stalk celery, finely sliced
  • 1 large carrot, chopped
  • 1 cup brown lentils
  • salt and freshly ground black pepper
  • 4 cups (1 litre) chicken or vegetable stock
  • 400g can crushed tomatoes
  • 1/4 cup chopped parsley


Heat oil in a large saucepan and gently cook celery, carrot, onion and garlic until onion is tender.  Add the lentils,  stock and tomatoes and continue to cook for a minimum of 45 minutes until lentils are tender.  Add parsley for the last 10 minutes of cooking.
Taste and season accordingly, salt needed will depend on the stock used.

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One thought on “Lentil and Vegetable Soup

  1. I have made this for lunch today and it’s much, much nicer than I thought it would be. I’m also going to take a copy of the recipe up to our bach to keep up there as the recipe is so easy and makes a lovely tasty, hearty soup.