How to Cook Brown Lentil and Vegetable Soup

by Benjamin Luxford

This soup is good with bread on the side.


  • 1 Tablespoon Olive oil
  • 2 Carrots
  • 2 Zucchinis
  • 2 Celery sticks
  • 1 Brown onion
  • 400 Grams Diced tomatoes
  • 2 Cups Vegetable Stock
  • 400 Grams Can brown lentils, rinsed, drained
  • ½ Cups Parsley leaves
  • ½ Lemon
  • Bread (to serve)
  • Instructions

    Step 1

    Dice all vegetables and herbs for cooking.

    Step 2

    Heat oil in saucepan medium high heat.

    Step 3

    Add the carrots, zucchini, celery and onions into the pot and cook for 10 minutes till soft.

    Step 4

    Add tomatoes and vegetable stock. Cover and bring to the boil. Reduce heat to medium low. Note: have the pot lid partly closed. Cook for 15 minutes.

    Step 5

    Add lentils to soup. Cook for 5 minutes or until heated through. Ladle soup into bowls. Sprinkle with parsley and squeeze lemon juice.

    Step 6

    If you have cooked your soup and it is still a bit dry you can add some water or more vegetable stock if you like.

    Step 7

    Eat and Enjoy!!!!!!!