Filling and delicious, this vegetarian lentil soup recipe has all the depth and flavour you'll need to counteract the chilly months that are fast approaching. Flask friendly, you won't need to worry about where your next meal will come from if you're away at lectures all day. It's also healthy, containing lots of fibre and veggie goodness. If you can't get hold of a blender, don't panic - it still makes for a delicious stew. Finally, did I mention that you can make the whole thing in just one pan? You're welcome.

Phoebe Baker

Vegetarian Lentil Soup Recipe

  • Prep Time:25 mins
  • Cook Time:1 hr
  • Total Time:1 hr 25 mins
  • Servings:6
  • Medium


  • 1 tbsp olive oil
  • 1 finely chopped red onion
  • 2 crushed garlic cloves
  • 1.5 tbsp smoked paprika
  • 2 large carrots - peeled and chopped into rounds
  • 1.2kgs/3 cans chopped tinned tomatoes
  • 1 litre vegetable stock
  • 280g puy lentils
  • 1 tsp Lee & Perrins Worcestershire sauce
  • 0.5 tsp balsamic vinegar
  • large handful parsley stalks and leaves finely chopped
  • OPTIONAL - 2 anchovies finely chopped
  • salt and pepper to taste
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  • Step 1

    Heat the olive oil in large deep frying pan over a low-medium heat. Add the garlic, onion and smoked paprika and stir constantly for about 10 minutes, till the onion has softened.

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  • Step 2

    Add all the rest of the ingredients, bring to a boil, and then reduce the heat to a simmer. Continue to cook for about 30-40 minutes, until the consistency is thicker and the carrots and lentils are tender.

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  • Step 3

    Blend to a smooth consistency, then season to taste.

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  • Step 4

    Ladle the soup into bowls, garnishing them with a little more freshly chopped parsley. If you want to spice up your life, top it all off with a sprinkling of chilli flakes.

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