Vegetarian Lentil Soup with Vinegar

Vegetarian Lentil Soup with Vinegar


4 people made this

This is an incredibly well flavoured soup that just shows what can be achieved by vegetables and herbs alone.


Serves: 8 

  • 300g green or brown lentils
  • 2 tablespoons olive oil
  • 2 medium onions, diced
  • 3 garlic cloves, finely diced
  • 1 pinch salt, to taste
  • 3 tablespoons tomato paste
  • 1 small celery, diced
  • 1/2 carrot, diced
  • 2 bay leaves
  • 1 bunch parsley, diced
  • 1 tablespoon Dijon mustard
  • 1-2 tablespoons red wine vinegar
  • 1 pinch salt and pepper, to taste

Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

  1. Add lentils to a bowl of cold water and leave; the bad ones will normally float to the top.
  2. Heat olive oil in a large saucepan and fry onion for 5-7 minutes. Add garlic, salt, tomato paste, celery, carrot, bay leaf and parsley then fry for a further 3 minutes stirring.
  3. Drain the lentils. Bring 2 litres of water to the boil in a saucepan with the lentils. Reduce the temperature and boil for 30-35 minutes with the lid half-closed until the lentils are soft.
  4. Stir mustard and red wine vinegar into the soup and puree with a hand blender. The soup should have a bit of crunch. Season with salt and pepper.

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