Lentil and Vegetable Soup

Lentil and Vegetable Soup

Course: MainDifficulty: Easy


Prep time


Cooking time


Nutritional Value

Low GI, gluten free and low in saturated fat

Total time




  • 2 cups brown lentils

  • 2 litres water

  • 2 tbsp olive oil

  • 1 soup pack

  • 1 tbsp garlic, diced

  • 1 x 375 g can diced tomatoes

  • 2 small sprigs rosemary

  • salt and freshly ground black pepper

  • 1-2 tbsp red wine vinegar (optional)

  • 2 tbsp chopped parsley


  • Place the lentils in a sieve and pick them over to check for impurities.
  • Rinse them under cold, running water.
  • Place in a large saucepan with the water and bring slowly to the boil.
  • Heat the oil in the frypan.
  • Add the diced vegetables and garlic and cook gently until they have softened but not coloured.
  • Add these to saucepan with the diced tomatoes, with their liquid, and rosemary.
  • Cover the pot and simmer over low heat for 45 minutes.
  • Uncover and simmer until the soup is thick, about 15 minutes or more-do not stir the soup during the cooking time or the lentils will stick to the saucepan.
  • Discard the rosemary and add the seasoning and the vinegar to taste.


  • A scatter of parsley makes a nice finish.

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