Red Lentil and Vegetable Soup

Red Lentil and Vegetable Soup


4 people made this

This is a hearty soup packed with red lentils and vegetables like potato, capsicum and carrots. Serve with crusty bread.


Serves: 4 

  • 1 medium onion
  • 3 carrots
  • 3 medium potatoes
  • 1 red capsicum
  • 1 teaspoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 pinch cinnamon, to taste
  • 2 bay leaves
  • 2/3 cup (125g) red lentils
  • 1 (400g) tin diced tomatoes
  • 750ml vegetable stock, estimate

Preparation:20min  ›  Cook:50min  ›  Extra time:1hour10min  ›  Ready in:2hours20min 

  1. Cut vegetables chunky or fine, depending to your preference.
  2. Put the olive oil in a large saucpan and gently fry the spices in it until they become aromatic.
  3. Add vegetables and lentils to the saucepan and stir to cover with spices. Cook for about 5 minutes.
  4. Sieve tinned tomatoes and place into a measuring jug. Add enough vegetable stock to them to make 1.2 litres total.
  5. Add tomatoes/stock to saucepan along with bay leaves.
  6. Bring to the boil and then simmer for about 40 minutes or until lentils and potatoes are cooked. Add more stock or water if necessary.

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