Red Lentil and Celery Soup

Red Lentil and Celery Soup


24 people made this

Lentils are great in soup because unlike other pulses they don't need to be soaked before cooking. This smooth carrot soup has blue cheese for extra richness.

Elaine Russell

Serves: 4 

  • 1 1/2 tablespoons extra virgin olive oil
  • 1 large onion, roughly chopped
  • 1 1/2 cups (290g) split red lentils
  • 1 1/4 litres water
  • 2 cups (500ml) salt-reduced vegetable stock
  • 4 large carrots, sliced
  • 1 head of celery (about 500g), sliced, some of the leaves reserved for garnish
  • 1/3 cup (50g) crumbled blue cheese
  • 1/3 cup (15g) snipped fresh chives
  • pepper to taste

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Heat the oil in a large saucepan over a low heat, add the onion and cook, stirring occasionally, for 10 minutes or until softened but not browned.
  2. Tip the lentils into the pan and pour in the water and vegetable stock. Bring to the boil. Add the carrot and celery. Bring back to the boil, then cover and simmer for about 40 minutes or until the lentils and vegetables are very tender.
  3. Purée the soup, either in a blender or food processor, or using a hand-held blender directly in the pan. Reheat until the soup is piping hot, but not boiling. Remove the pan from the heat.
  4. Stir in the blue cheese and chives. Ladle into soup bowls, season with pepper, garnish with the celery leaves, then serve while hot.

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Reviews (4)


This is lovely. I didn't have any blue cheese so I blended in a few tablespoons of low fat cream cheese instead. It was really tasty. - 03 Nov 2012


Used different ingredients. substituted dried split yellow peas (didn't have enough red lentils) used half the amount of carrots - 07 May 2010


easy but very tasy soup from cheap ingredients - 07 May 2010

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