Hearty Lentil Soup

Lentils make an excellent base for a nourishing soup. Make a meal of this with plenty of wholemeal bread, or serve in smaller portions as a first course. Vary the vegetables according to what is available, but do include some root vegetables which give the mixture a robust quality. Vegan.

This recipe is egg free This recipe is dairy free This recipe is gluten free This recipe is wheat free Suitable for vegans
Preparation notes

Serves 4


1 onion, chopped
2 tbsp sunflower oil
2 carrots, chopped
2 medium potatoes, chopped
2 sticks celery, diced
l00g broccoli, broken into small florets
l00g red lentils
2 tsp miso
1pint/600ml vegetable stock
400g tin chopped tomatoes
1 tsp thyme


salt and pepper

  1. Fry the onion in the oil until just soft. Next add the vegetables and mix well. Cook over a low heat for 10 minutes.

  2. Add the lentils and cook for 2-3 minutes.

  3. Dissolve the miso in the vegetable stock. Pour this over the vegetables and add the tomatoes and thyme. Bring to the boil, then simmer, covered, for 1-1½ hours. Season to taste and serve piping hot.
Copyright © The Vegetarian Society 1993.

Hearty Lentil Soup

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