Soups & creams
Lentil and vegetable soup without soaking
A hearty soup of brown or green lentils, carrots, celery, pepper and tomatoes. No soaking required, with clear quantities for four servings.
- Total time
- 70 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Home cooking
Ingredients
Ingredients
Method
Rinse the lentils and prepare the vegetables
Sort through the lentils, remove any small stones and rinse in a sieve. They do not need soaking. Wash and chop the vegetables, cutting the carrots into 1 cm pieces so they soften alongside the lentils.
Cook the onion and garlic
Heat the oil in a pot holding at least 3 litres over medium heat. Add the onion and cook for 5 minutes, stirring, until translucent. Add the garlic and stir for 30 seconds without allowing it to brown.
Add the vegetables
Add the carrots, celery and pepper. Cook for 4 minutes, stirring to coat them in oil. Keep the tomatoes aside for now: the lentils will start softening before the acidic tomatoes are added.
Simmer the lentils
Add the lentils and 1.2 litres of water. Bring to the boil, reduce the heat and simmer gently with the lid slightly open for 20 minutes. Stir occasionally and add hot water if the lentils are no longer covered.
Add tomatoes and finish cooking
Add the tomatoes, salt and pepper. Cook for a further 15–20 minutes until both lentils and carrots are tender, with no hard centre. Continue cooking if necessary and add hot water in 100 ml increments to maintain a soup consistency.
Adjust the texture and serve
For a thicker soup, crush a ladleful of lentils and vegetables against the side of the pot and stir it back in. Thin with hot water if needed. Check the salt, rest off the heat for 5 minutes and divide between four bowls. Finish with chopped parsley if desired.
The step photos are illustrative.
Notes
Texture and cooking
split red lentils break down faster and should not be cooked for the same time. Older lentils may need longer; test several before serving.
Variations
vegetable stock can replace the water; adjust the salt and note that nutrition will change. The soup thickens as it stands, so add water when reheating.
Storage and allergens
cool promptly in shallow containers and refrigerate within 2 hours. Eat within 3 days or freeze for up to 3 months. Stir while reheating until thoroughly hot. Contains celery.
Nutrition facts
1/4 of the recipe
- Protein
- 20.9 g
- Carbohydrates
- 63.1 g
- Fat
- 8.8 g
- Fiber
- 12.4 g
- Sodium
- 461 mg
Estimate per serving using water and all the listed salt. Stock, brands and added water change the result; one serving is a quarter of the pot. The estimate includes the optional 5 g of parsley.
Reference source: USDA FoodData Central, SR Legacy generic raw foods, 2018; rounded estimate
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Brown or green dried lentils hold their shape better than split red lentils in this vegetable soup. Onion, carrots, celery and green pepper provide a flavourful base without store-bought stock. Tomatoes are added after the lentils have started cooking because acidic ingredients can slow their softening. The exact time depends on variety and age, so check tenderness rather than relying on the clock alone. Made with water and no animal ingredients, the base recipe is vegan. Adjust the amount of liquid at the end to suit your preferred texture.
Frequently asked questions
Do the lentils need soaking?
Not for this recipe. Sort and rinse dried brown or green lentils before cooking.
Why add tomatoes later?
Their acidity can slow softening. The lentils start cooking in water before the tomatoes go in.
Can I use cooked lentils?
As a variation, cook the vegetables with the tomatoes until tender, then add about 750 g drained cooked lentils and heat for 10 minutes. Adjust the water; dried-lentil timings do not apply.
