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Hearty vegetable and lentil soup recipe

Homemade soups – like this hearty veg and lentil dish – are quick, easy and delicious!

Prep: 15 mins
Cook: 30 mins
Serves 4

Nutritional information

Per serving (1/4 recipe)

  • 615 kJ / 146kcal
  • 6.5g protein
  • 1.4g fat, of which 0.4g saturates
  • 23.5g carbohydrate, of which 15.2g sugars
  • 7g fibre
  • 0.5g salt
A bowl of thick, carrot, pepper and red lentil soup


  • 1 large onion, chopped
  • 4 carrots, chopped
  • 1 red pepper, deseeded and chopped
  • 900ml reduced-salt vegetable stock
  • 50g dried red lentils
  • quarter teaspoon ground ginger (optional)
  • 4 tablespoons low-fat natural yoghurt
  • pinch of ground black pepper

To serve

  • 2 teaspoons fresh chives (optional)
  • 4 wholemeal bread rolls (optional)


  1. Put the carrots, onion, red pepper, lentils and ginger (if using) into a large saucepan. Add the stock and bring to the boil. Once boiling, reduce the heat simmer, partially covered, for 25 minutes, until the vegetables and lentils are tender.


    To make the soup even more economical, use 500g of carrots and leave out the red pepper. In general, soup is a great way to use up any old or leftover veg, like potatoes, tomatoes, sweet potato or butternut squash.

  2. Blend the soup using a hand-held stick blender, or a liquidiser or food processor if you have one. Season to taste with pepper.

  3. Ladle the soup into 4 bowls and swirl the yoghurt on top. Garnish with some extra black pepper and chopped chives (if using), and serve with wholemeal rolls, if you like.


    Cool the soup and store in a covered container for up to 3 days, or freeze for up to 3 months.