Govanhill Cookbook

Lentil Soup

Recipe by
| Servings: 6


  • 1 tablespoon olive oil
  • 1 medium celery stalk, small dice
  • 2 medium carrot, peeled and grated
  • 1 medium yellow onion, small dice
  • 2 medium garlic cloves, minced (optional)
  • 1 litre water
  • ½ litre vegetable stock
  • 400grams can of chopped tomatoes with their juices
  • 1 1/2 cups lentils , rinsed
  • 1 bay leaf
  • Fresh chopped parsley


  1. Heat the oil in a large saucepan over medium heat until simmering, about 3 minutes. Add the celery, carrot, and onion and cook, stirring occasionally, until the vegetables have softened, about 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season with salt and pepper.
  2. Add the stock, tomatoes with their juices, lentils, bay leaf, and stir to combine. Cover and bring to a simmer, about 15 minutes. Once simmering, reduce the heat to low and continue simmering, covered, until the lentils and vegetables are soft, about 15 minutes more.
  3. Taste and season with more salt or pepper as needed and garnish with chopped parsley

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