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Super lentil and vegetable soup recipe

Super lentil and vegetable soup recipe

96 ratings

This warming vegetarian soup is packed full of goodness - perfect for keeping you warm on chilly evenings! Serve with crusty bread for hearty winter meal. See method

  • Serves 2
  • 15 mins to prepare and 37 mins to cook
  • 275 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 1 onion
  • 1 carrot
  • 1 leek
  • 1 potato
  • 2 celery sticks
  • 1 tbsp olive oil
  • 1 tbsp plain flour
  • 1 tsp stock powder
  • 500ml boiling water
  • 50g red lentils
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

    1155kj
    275kcal
    14%
  • Fat

    7g 10%
  • Saturates

    1g 5%
  • Sugars

    11g 13%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 45g Protein 10.6g Fibre 9.6g

Method

  1. Top and tail the carrot, then peel, dice and wash it.
  2. Also top and tail the leek, remove the outer layer, then peel, slice and wash it.
  3. Peel and cube the potato. Wash the celery, before cutting it into pieces around 2cm in length.
  4. Heat the oil in a saucepan and fry all the vegetables, except the potatoes, for 5 mins. Stir in the flour and cook for 2 mins.
  5. Dissolve the stock powder in boiling water, before adding it to the saucepan and bringing it to the boil.
  6. Add the potatoes and red lentils, before putting a lid on the saucepan and allowing all the ingredients to simmer for 30 mins.
  7. Serve this hearty soup with crusty bread.

Tip: You can replace the leek and carrot with other vegetables.

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