Lentil soup

This slow-cooked lentil soup is hearty and nourishing.

  • 2 hrs 5 mins cooking
  • Serves 4
  • Print
This slow-cooked lentil soup is hearty and nourishing thanks to the goodness of carrot and lentils with richness of bacon bones and beef stock.
Looking for more vegetable soup recipes?


Lentil soup
  • 1 tablespoon olive oil
  • 1 medium brown onion (150g), chopped finely
  • 1 stalk celery (150g), trimmed, chopped finely
  • 1 medium carrot (120g), chopped finely
  • 250 gram bacon bones
  • 250 gram brown lentils
  • 410 gram can crushed tomatoes
  • 1 litre (4 cups) beef stock
  • 2 tablespoon finely chopped fresh flat-leaf parsley


Lentil soup
  • 1
    Heat oil in large saucepan; cook onion, celery and carrot, stirring, until onion is soft.
  • 2
    Add bones, lentils, undrained tomatoes and stock to pan. Cover; bring to the boil. Reduce heat; simmer, covered, about 1½ hours or until lentils are tender.
  • 3
    Remove from heat; remove any meat from bones and add to pan, discarding bones. Stir parsley through soup.

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