Soup / Mediterranean-inspired
Lentil Vegetable Soup
A hearty soup with lentils, carrots, tomatoes, and herbs for easy weekly meal prep.
Why this works
This soup is a formula more than a fixed recipe: lentils for substance, a base of onion and carrot for sweetness, tomatoes for acidity, and herbs to pull it all together. It scales easily and freezes well, which makes it a workhorse for weekly cooking.
The lentils do two jobs at once — they add body as they cook and thicken the broth without needing a roux or cream. A squeeze of lemon at the end is the small step that stops the whole bowl from tasting heavy.
Ingredients
Metric
- 220 g dried red or brown lentils
- 2 carrots, diced
- 1 onion, diced
- 2 celery stalks, diced
- 400 g canned tomatoes
- 1.2 L vegetable stock
- 1 tsp dried oregano
- 1 tbsp olive oil
- Lemon juice
US
- 1 cup dried red or brown lentils
- 2 carrots, diced
- 1 onion, diced
- 2 celery stalks, diced
- 14 oz canned tomatoes
- 5 cups vegetable stock
- 1 tsp dried oregano
- 1 tbsp olive oil
- Lemon juice
Make next
Smoky Chickpea Tomato Soup
A rich blended chickpea and tomato soup with paprika, cumin, and a bright squeeze of lemon.
White Bean and Vegetable Soup
A brothy, flexible soup with white beans, vegetables, lemon, and enough substance for dinner.
Carrot and Ginger Soup
A bright blended soup with carrots, ginger, onion, and a gentle creamy finish.
Method
- Cook onion, carrots, and celery in olive oil until softened.
- Stir in lentils, tomatoes, oregano, and stock.
- Simmer until the lentils are tender.
- Blend a few ladles of soup and stir them back in for body.
- Finish with lemon juice, salt, and pepper.
Cook's notes
- Sauté the onion, carrot, and celery with salt for a few minutes before adding liquid; this builds the sweet base.
- Rinse the lentils first so the broth stays clear rather than cloudy.
- Simmer gently and stir occasionally — lentils can settle and catch on the bottom.
- Add leafy greens only in the last few minutes so they keep their colour and bite.
- Taste for acid at the end; a splash of lemon or vinegar brightens the whole pot.
What can go wrong
The soup is too watery
Simmer uncovered to reduce it, or mash a few lentils against the side of the pot to thicken the broth.
The lentils are still firm
They need more time or the heat was too low. Keep simmering and check again in five minutes.
It tastes flat
Add salt, then a little lemon juice or vinegar, then fresh herbs. These three almost always fix a dull soup.
Ways to change it
Add grains
Stir in cooked rice, barley, or small pasta near the end for a more substantial bowl.
Spice it up
Add cumin, paprika, or a pinch of chilli with the vegetables for a warmer flavour.
Creamy finish
Blend a ladleful of the soup and stir it back in, or finish with a spoonful of yogurt.
Substitutions
Lentils
split peas, canned beans
Celery
fennel, extra carrot
Oregano
thyme, Italian herb blend
Storage and Reheating
- Refrigerate for up to 5 days.
- Freeze in single portions for up to 3 months.
- Add water or stock when reheating if it thickens.
FAQ
Do lentils need soaking?
No. Rinse them well, then simmer until tender.
Can I use canned lentils?
Yes. Add them during the last 10 minutes and reduce the stock slightly.
Can I use canned lentils?
Yes. Drain and rinse them, then add them in the last ten minutes since they are already cooked.
How long does it keep?
Refrigerate for up to four days or freeze for up to three months. The flavour actually improves after a day in the fridge.