Hearty Vegetarian Lentil Soup

Total Time
45mins
Prep 20 mins
Cook 25 mins

This comes from my favorite cookbook, Vegetarian cooking for everyone by Deborah Maddison. I LOVE this soup. It is earthy & so satisfying. I make it at least once a month and wanted to post for nutrition info! This soup gets better as it sits!

Ingredients Nutrition

Directions

  1. In soup pot, sauté onion in oil until soft.
  2. Work minced garlic into 1 teaspoon of salt to form a paste and add to onions.
  3. Mix in tomato paste. Add celery, carrot bay leaves and parley. Cook 3 minutes.
  4. Add lentils, 2 quarts of water and 1/2 tsp of salt and bring to a boil.
  5. Lower heat and simmer 25-30 minutes till everything is tender.
  6. Stir in mustard and vinegar. Garnish with celery leaves and parsley if desired.
Most Helpful

3 5

This turned out a little bland. I thought for sure that it would be rich and flavorful because of the vinegar and dijon, but I'm thinking that maybe I should have added more than a tablespoon of each as the recipe indicates. Also, I did this in the slowcooker so I really though the flavors would have come out more. I think I'd make this again, but would probably add some fresh thyme and more dijon to jazz it up a bit.

5 5

I absolutely LOVED this soup! I followed the recipe as written, just adding a little garam masala. I loved the dijon mustard and red wine vinegar flavor. I think that fresh parsley is the best way to go with this recipe. I used extra fresh parsley for garnish. Thanx for sharing!

5 5

I experimented by adding parsnips, cream and tarragon. I used veg stock instead of water. I left out the celery. It's -10°C (15°F) here today and this soup is a perfect winter warmer and easy to prepare. It's very filling and has a great texture. When you add cream I think it looks better too. The original recipe may have been a little bland, but all the more reason to experiment and see what other flavours will work. But all in all it's a very nice soup. Thanks for sharing.