Lentil soup served in bowls

Prep: 10 mins Cook: 1 hr


Serves 4

Enjoy this filling veggie soup with red lentils, carrots and leeks. It's low in calories and fat and delivers three of your 5-a-day 

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: Per serving

  • kcal219
  • fat3g
  • saturates0.3g
  • carbs33g
  • sugars11g
  • fibre9g
  • protein12g
  • salt1.39g
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  • 2l veg or ham stock
  • 150g red lentils



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 6 carrots, finely chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 medium leeks, sliced (300g)



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • small handful chopped parsley, to serve



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Heat the stock in a large pan and add the lentils. Bring back to the boil and allow the lentils to soften for a few mins. 

  2. Add the carrots and leeks to the lentils and season (don't add salt if you use ham stock as it will make it too salty). Bring to the boil, the reduce the heat, cover and simmer for 45-60 mins until the lentils have broken down. Scatter over the parsley and serve with buttered bread, if you like. 

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Comments, questions and tips

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Taster1's picture
2nd Jul, 2020
Made this soup fot the first time, found it very tasty although a bit watery. Recommend adding more than one stock cube. So easy to make.
27th Dec, 2019
Made this delicious soup twice now and it's a keeper! I like to add a tin of drained butter beans once the veg is cooked, partly blend with a stick blender and add a handful of frozen peas, heating through for a final 5 minutes. I used vegetable stock, didn't need salt as well. Recommended for a quick, filling and tasty soup. Partly blending it makes it thicker and very satisfying while still leaving some texture.
Melanie83's picture
26th Aug, 2019
Very tasty, filling and economical! I used lamb stock cubes as had no other stock, worked well.
20th Nov, 2017
Lovely everyday light soup. Delicious. very easy to make too
18th Sep, 2017
I've used this recipe many times and it's perfect. Only advice is that you probably won't need much extra seasoning with that many stock cubes. Delicious!
Lee Grant's picture
Lee Grant
8th Nov, 2018
If I was to double up this soup would I have to double up on stock cubes as well?
Jooster69's picture
10th Nov, 2019
Yes, you would need to do this to maintain the same taste.
7th Aug, 2011
Fantastic recipe that is very easy to make yet tastes delicious. I added some tomato puree and it made it a completely different soup.
8th Apr, 2020
Can anyone please advise if this soup is OK to freeze?
Esther_Deputyfoodeditor's picture
9th Apr, 2020
Hey, Esther from the food team here! Yes the some is most certainly freezable. Defrost before reheating. Thanks for your question!
Jo Perry's picture
Jo Perry
8th Jan, 2020
How many stock cubes would I need to use for 2l of water or for this receipt please.
5th Sep, 2019
hi, could this be done in a slow cooker? thank you
goodfoodteam's picture
9th Sep, 2019
Thanks for your question. Yes, you can cook this in the slow cooker. We'd suggest 2 - 3 hours on High or 5 - 7 hours on Low.
Lee Grant's picture
Lee Grant
8th Nov, 2018
I was planning on doubling up this recipe to serve at a party would I have to double up on the stock cubes as well S everything else?
Leslie Stoddart's picture
Leslie Stoddart
7th Feb, 2018
Me and my family love this soup, so easy to make. My top tip is to add in a packet of shredded ham hock that the supermarkets now all seen to be selling. Really adds more body to the soup.
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