Bowl of vegetable & lentil soup with spoon

Winter vegetable & lentil soup

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(24 ratings)

Prep: 10 mins Cook: 30 mins


Serves 2

When it's cold outside, treat yourself to a healthy homemade vegetable soup, packed with immunity-supporting vitamin C and it's four of your 5-a-day

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal264
  • fat3g
  • saturates1g
  • carbs37g
  • sugars11g
  • fibre13g
  • protein16g
  • salt0.4g
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  • 85g dried red lentils
  • 2 carrots, quartered lengthways then diced
  • 3 sticks celery, sliced



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 small leeks, sliced
  • 2 tbsp tomato purée
  • 1 tbsp fresh thyme leaves
  • 3 large garlic cloves, chopped
  • 1 tbsp vegetable bouillon powder
  • 1 heaped tsp ground coriander


  1. Tip 85g dried red lentils, 2 quartered and diced carrots, 3 sliced celery sticks and 2 sliced leeks into a large pan with 2 tbsp tomato purée, 1 tbsp fresh thyme leaves, 3 chopped garlic cloves, 1 tbsp vegetable bouillon powder and 1 heaped tsp ground coriander. 

  2. Pour over 1½ litres boiling water from the kettle, then stir well.

  3. Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.

  4. Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.

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Comments, questions and tips

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Older Cook
27th Jan, 2019
I made this according to the recipe and poured away half the liquid when it was cooked as the soup was so thin. Found what was left to be bland in the extreme. I won't be making it again.
10th Nov, 2018
I just made it and it's delicious! I used spring onion instead of leeks, 3 vegetable stock cubes instead of bouillon powder, fresh coriander instead of ground and ground thyme instead of fresh. Also, used double quantity lentil and carrot, fried the vegetables and less water as the comments suggested.
Big Funk Charli...
4th Mar, 2018
Just made this. Like others I fried the veggies a little first in some butter and also added an onion. I doubled the lentils and used much less water. I often find that the BBCGF recipes while really good for some reason use way too much water. As a rule of thumb I cover my veggies in water so there is enough for them to cook and then if you want more water you can always add at the end. I cooked my lentils separately as I find that you get a lot of starch coming off them that I prefer to skim off. I didn't have bouillon powder so used half a veg stock cube, some maggi liquid seasoning and a dash of Worcestershire sauce. Also salt, black pepper and half a teaspoon of sweet paprika. I added a lot of this at the end as it seemed quite bland but was yum with extra seasoning. Has a nice fresh flavour from the coriander and not watery if you use a lot less.
6th Feb, 2018
This was delicious BUT I changed the recipe quite a bit. For starters, I doubled the amount of lentils and only put in 1.2 litres of water, with two vegetable stock pots. Then I added quite a good amount of Worcestershire sauce and added three/four tbsp of tomato puree and a little salt and pepper. I doubled the amount of celery, carrot and leeks too, so I guess this is my vegetable soup recipe! ;)
5th Jan, 2018
I was a little concerned by the quantities in this recipe - it makes easily enough for four people. I also browned the veg in a little olive oil first. I think adding raw garlic particulary would have overpowered the taste. Apart from that I followed the recipe. I doubt very much that the contributor has ever cooked this! There's way too much stock and far too few lentils. I ended up with a fairly watery soup (think minestrone, rather than thick and hearty) even after a light blitz with a blender. There are way better receipes around than this, so I doubt I'll bother again, but if I did I'd probably halve the stock - it would still be enough for 2 very large portions.
Tal Lifshitz's picture
Tal Lifshitz
9th Dec, 2017
wow, this is the best efficient and delicious soup i ever saw! ,Made it twice at this week. Also,allready recommended it!
pikolet's picture
5th Dec, 2017
Just made this but with some tweaks. First of all I browned the veggies in a little olive oil. I doubled the amount of lentils but left everything else as stated in the recipe. Finally I added only 2.2 litres of water. It was the perfect consistency for my family's liking. We enjoyed it but I don't know if I will make it again as there are better red lentil soup recipes on the site.
26th Nov, 2017
Followed to the letter (including blitzing 1/3) but the soup is watery and lacking flavour. Would make again with less water or more bouillon powder, and more tomato puree. Somewhat rescued with some pancetta I had in the freezer but still not amazing.
23rd Nov, 2017
Don't know how much I really followed the recipe- I let the veggies fry for a bit whilst I was prepping and added some other spices etc., but the general flavours in this are so delicious and warming. Cheap,healthy and yummy!
15th Nov, 2017
Not sure about the quantities in this. I doubled all the ingredients as I was making it for four people, but 3 litres of water seemed like a lot so I reduced it to 2.5 litres. Nonetheless, it was quite watery, even after I blitzed half of it. I will definitely make it again, but reduce the quantity of liquid next time.

30th Nov, 2017
Is the recipe accurate? The photo appears to include corgettes?
goodfoodteam's picture
8th Dec, 2017
Thanks for your question. Yes, the recipe is correct. The green is from the darker end of the leeks.
14th Apr, 2019
I followed this soup recipe, and found it very, very bland! So I blitzed some with the hand blender to thicken it up a notch. Added some paprika, a dash of Worcestershire sauce, star anise, pepper, a dash of franks hot sauce and a veg stock pot thingy. Which made it actually quite tasty. My 2 year old has munched a portion too. Could have done with some mixed lentils.
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