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Green Lentil & Vegetable Soup

Experience the warmth and super nourishment when lentils are combined with typical vegetables to make this very easy and flavourful soup.

2 Tbsp (30 ml) olive or favourite vegetable oil
2 medium potatoes, peeled and finely diced
2 medium carrots, peeled and finely diced
2 celery stalks, finely diced
1 medium onion, diced
2 cloves garlic, chopped
1 cup (250 ml) dried green lentils, rinsed
1 x 400 g tin peeled chopped tomatoes
2 tsp (10 ml) fresh or ½ tsp (2.5 ml) dried thyme
6 cups (1½ liter) water
1 tsp (5 ml) vegetable stock powder or 1 cube
2 tsp (10 ml) balsamic vinegar
¼ cup (60 ml) chopped parsley
½ tsp (2.5 ml) salt or a little more if needed
ground black pepper

  1. Heat the oil in a large saucepan and sauté the vegetables for 10 minutes over moderate heat, stirring form time to time, to soften but not brown.
  2. Add the lentils, tomatoes, thyme, water and stock powder and bring to boil. Reduce heat and simmer 30 minutes or until all is just tender – not too soft.
  3. Add the vinegar, parsley, salt and pepper and heat through. Serve piping hot.


  • The soup will last up to 5 days refrigerated but may be frozen successfully as well.
  • The basic soup is vegetarian but for those who enjoy a meaty flavour, replace the vegetable stock with beef or chicken stock and add a few bacon rashers, cut into small bits, to the saucepan with the vegetables.
  • Roll up and finely shred a few washed spinach or kale leaves. Add to the soup shortly before serving and heat through. Serve when the spinach or kale has just softened but is still bright green.
  • The canned tomatoes can be replaced by 1½ cups (375 ml) peeled and chopped ripe red tomatoes. The lentils can be replaced by 1 x 400 g tin lentils (any colour), drained and added to the soup after vegetables have simmered for 15 minutes.

12 servings.

Recipe by Carolié de Koster

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