Get all your veggies in one place with this recipe for Winter Lentil Soup


1 brown onion, diced
2-3 large carrot, sliced/ chopped to preference
4 stalks of celery, sliced
2 cups uncooked red/brown lentils (your choice), rinsed
1 Tbs garlic+ginger paste
2 bay leaves
1 tsp dried Thyme (can use fresh out garden)
1 tsp dried Origanum (can use fresh out garden)
1 cup vegetable stock
7 cups water (boiling it prior can speed things up a bit)
1 can crushed tomatoes (400g)
2-3 Tbs vinegar
2 Tbs olive oil to coat the pot
salt and pepper to taste

How to
In a large pot (I used my Le Creuset), heat to medium heat and coat with olive oil.

Add onions, carrots and celery and fry for a few minutes until onions are fragrant and turning translucent.

Using a wooden spoon, stir in garlic, bay leaves, herbs and cook for a further 2 minutes.

Add lentils, stock, water and can of tomatoes

Bring to boil, reduce heat to a simmer and cover for 45 min- 1 hour.

Stir in the vinegar, season with salt and pepper.


A few drops of chilli sauce is an added bonus if you are into a bit of a bite…

Recipe courtesy of Fooding It – a food blog by Chandre’ Jones

Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

2 votes, average: 5.00 out of 5)