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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

Ingredients

  • 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)

Method

  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.

    Information:

    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.

    Information:

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

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