Bowl of vegetable & lentil soup with spoon

Winter vegetable & lentil soup

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(41 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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31st Jan, 2020
I used this as a basis, rather than followed it to the letter, and doubled the quantities as it seemed pointless making soup for 2. I now have enough soup to feed the whole street! I was really pleased with the result though. The thyme came through really well. The garlic was quite strong, but that's good as far as I'm concerned. I blitzed part of it, otherwise it would have been too thin as others have commented. A very simple recipe and I will definitely make again
5th Jan, 2020
Good recipe - agree with the comments that it needed some help. Added an onion and paprika. I'll double the lentils next time too. I left the lid off a little so didn't see any issues with it being thin.
Leroy Johnson's picture
Leroy Johnson
5th Jan, 2020
I made this and added some chili powder and a little bit of curry powder, too which is really nice also.
Leroy Johnson's picture
Leroy Johnson
5th Jan, 2020
Really easy soup to make and really tasty!
dorothyr's picture
30th Nov, 2019
A gorgeous recipe. Will make again.
25th Nov, 2019
I made this to take to work , I like almost everything about it , i do think you need to cut down on the amount of liquid you put in as its a little thin. I did blitz it afterwards as i prefer smooth soup. Overall its a lovely soup.
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! ;)

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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