Vegetable and Lentil Soup

The Thrifty Family Kitchen

Vegetable and Lentil Soup

A thick, warming soup made from inexpensive vegetables, red lentils and simple cupboard ingredients.

This forgiving recipe is useful for using vegetables before they go to waste. The red lentils cook down and naturally thicken the soup, making it filling enough for lunch or a light evening meal. Serve it with bread, toast or leftover rolls.

6PORTIONS
15 minPREPARATION
35 minCOOKING
EasyDIFFICULTY

A useful batch-cook recipe

Make the full pan even if you need fewer portions. The remaining soup can provide lunch later in the week or be frozen in individual containers for another day.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 medium onion
  • 2 carrots
  • 2 celery sticks, optional
  • 1 medium potato, approximately 250g
  • 2 garlic cloves or 1 teaspoon garlic granules
  • 150g dried red lentils
  • 1 × 400g tin chopped tomatoes
  • 1 vegetable stock cube
  • 1 teaspoon mixed dried herbs
  • 1.2 litres water
  • 100g frozen peas or frozen mixed vegetables
  • Black pepper, optional

Method

  1. Peel the onion, carrots and potato. Chop all the fresh vegetables into small, roughly even pieces so they cook at the same rate.
  2. Heat the oil in a large saucepan over a medium-low heat. Add the onion, carrots and celery, if using, and cook gently for 7–8 minutes. Stir regularly and do not allow the vegetables to burn.
  3. Add the chopped garlic or garlic granules and cook for another minute.
  4. Place the red lentils in a sieve and rinse them thoroughly under cold running water.
  5. Add the potato, rinsed lentils, chopped tomatoes, mixed herbs, crumbled stock cube and water to the pan. Stir everything together.
  6. Bring the soup to the boil, then reduce the heat. Cover loosely and simmer for 25–30 minutes, stirring occasionally so the lentils do not catch on the bottom.
  7. When the vegetables and lentils are completely soft, add the frozen peas or mixed vegetables. Simmer for another 5 minutes.
  8. For a chunky soup, leave it as it is. For a thicker but textured soup, carefully blend about half of it. For a smooth soup, blend the full pan with a stick blender.
  9. If the soup is thicker than you like, stir in a little extra hot water. Taste before adding pepper or any additional seasoning because the stock cube may already contain enough salt.
  10. Allow the soup to cool slightly before serving, especially for young children. Serve with bread or toast if available.

No blender needed

Red lentils naturally soften and thicken the soup. If you do not have a blender, chop the vegetables quite small at the start and press some of the cooked potato and carrots against the side of the pan with a wooden spoon.

Useful swaps

  • Use a leek instead of the onion or celery.
  • Replace the potato with sweet potato, swede, parsnip or a handful of leftover cooked rice.
  • Add courgette, cabbage, spinach, peppers or any other vegetables that need using.
  • Use frozen mixed vegetables when fresh vegetables are running low.
  • Leave out the chopped tomatoes and add approximately 300ml more water for a lighter vegetable soup.
  • Add one teaspoon of mild curry powder with the garlic for a gently spiced version.
  • Check that the stock cube is gluten-free if preparing the soup for someone avoiding gluten.

Making it suitable for young children

  • Use a reduced-salt stock cube, particularly when serving babies or toddlers.
  • Blend or mash the soup to a texture appropriate for the child’s stage of eating.
  • Allow it to cool fully to a safe temperature before serving.
  • Cut accompanying bread into manageable pieces and supervise children while they eat.

Storing and reheating

  • Cool leftover soup promptly and place it in the fridge within two hours.
  • Keep covered in the fridge and eat within 48 hours.
  • Reheat only once, stirring well until the soup is steaming hot throughout.
  • Freeze cooled portions for up to three months. Leave a little space in each container because soup expands as it freezes.
  • Defrost thoroughly in the fridge before reheating. Add a splash of water if the soup has thickened.

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