Lentil and vegetable soup

Vegie-packed and so satisfying.

  • 50 mins cooking
  • Serves 8
  • Print
French green lentils have a sensational nutty, earthy flavour and stand up well to being boiled without becoming muddy.
This vegie-packed and satisfying lentil soup can serve a crowd or pack some away to have every day for a hearty lunch.
Looking for more vegetable soup recipes?


Lentil and vegetable soup
  • 1 tablespoon extra virgin olive oil
  • 1 large onion (200g), chopped finely
  • 2 medium carrots (240g), chopped finely
  • 4 trimmed celery stalks (400g), chopped finely
  • 1 fresh long red chilli, chopped finely
  • 3 large cloves garlic, crushed
  • 1 tablespoon finely grated fresh ginger
  • 2 teaspoons cumin seeds, crushed lightly
  • 3 fresh bay leaves
  • 3 fresh thyme sprigs
  • 2½ cups (370g) dried French-style green lentils, rinsed
  • ¼ cup (70g) tomato paste
  • 3 litres (12 cups) vegetable stock
  • 2 tablespoons lemon juice
  • finely grated vegetarian parmesan-style cheese, extra thyme sprigs and extra thinly sliced fresh long red chilli, to serve (optional)


Lentil and vegetable soup
  • 1
    Heat oil in a large heavy-based saucepan over medium-high heat; cook onion, carrot, celery, chilli, garlic, ginger and cumin, stirring, for 10 minutes or until vegetables soften.
  • 2
    Add bay leaves, thyme, lentils, tomato paste and stock; bring to the boil. Reduce heat to low; cook, partially covered, for 25 minutes or until lentils are tender. Stir in juice; season to taste.
  • 3
    Serve half the soup topped with parmesan, extra thyme and extra chill Transfer remaining soup to an airtight container; cool, then store.


Serve with sweet potato toasts, crusty bread or chargrilled sourdough, if you like.Refrigerate soup for up to 3 days. Freeze for up to 3 months; thaw in the fridge, then reheat in a microwave.

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