Hearty Lentil Soup Recipe - Allrecipes.com
Hearty Lentil Soup Recipe
  • READY IN 55 mins

Hearty Lentil Soup

Recipe by  

"This is a rich, satisfying vegetarian soup, wonderful for cold winter nights. Serve a loaf of warm, crusty bread on the side and you have a wonderful meal."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. Heat the oil in a large saucepan and mix in the onions, carrot, parsnip, celery, potato, and leek. Stir over a medium heat.
  2. Place lentils, tomatoes, stock, bay leaves, a splash of the soy and Worcestershire sauces and wine in the saucepan. Stir and bring the mixture to a boil. Cover and simmer for 25 to 30 minutes, or until the lentils are cooked.
  3. Remove the bay leaves from the soup. Stir in the cilantro and serve.
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Reviews More Reviews

Most Helpful Positive Review
Dec 21, 2003

Just what you need for a cold night! Warm, hearty. One change - I did not put it in the blender - I kept it as a chunky stew. Fabulous! Made the work easier too. I made it a week ago and we are still eating the leftovers. And I don't eat leftovers - so that should say something!

Most Helpful Critical Review
Aug 12, 2010

Add tomatoes AFTER the lentil are cooked, otherwise it is possible the lentils will not soften no matter how long you cook them for. Great hearty soup - and I agree, add more stock. Enjoy!

Nov 10, 2006

This was absolutely delicous! It was comfot food and I felt so good about eating it, knowing how healthy it was! I substituted corn oil, 1 large onion, 2 real tomatoes diced, chicken stock, cooking wine, 1/4 bunch of cilantro. I also omitted the parsnip because they dont have them at the supermarket. Other than that I followed the recipe to the letter and it came out so great. I served half as a soup (using most of the liquid). And the next day I served it with brown rice like rice-and-beans. Any vegetarian will be like "yumskers!"

Dec 21, 2003

Excellent soup for those chilly nights. This soup has a wonderful flavor and is easy to make. My only change was that I increased the amounts of vegetable stock, wine, and Worcestershire as the lentils soaked up a lot of the broth.

Mar 13, 2008

awesome soup. i added 4 cups of vegetable stock instead of 3, salt, pepper, cumin, mustard seed, vinegar and tabasco. i also pureed about half of the recipe to make the soup thicker. amazing.

Jan 12, 2009

The recipe doesn't call for enough broth for the amount of lentils it tells you to use. I had to keep adding broth and water. but it's yummy!

Sep 07, 2004

This is a fantastic base recipe to create many flavours off of. I used parsnips, potatoes, carrots, onions and green beans to create a hearty soup. I found that I needed to add lots of herbs and spices to really get flavour out of the broth. I definately recommend this recipe.

Dec 21, 2003

Great recipe. I didn't add the wine and I didn't miss it. I substituted an onion for the leek and though I'm sure it would have been even more flavorful with the leek it was fine as it was. The root vegetables gave it a delicious taste. I pureed half of the soup for a semi-chunky consistancy.


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  • Calories
  • 395 kcal
  • 20%
  • Carbohydrates
  • 59.2 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 21.2 g
  • 85%
  • Protein
  • 16.9 g
  • 34%
  • Sodium
  • 552 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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