One Pan Hearty Lentil & Vegetable Soup (Gluten Free, Vegan)

Prep: 15 minutesCook: 45 minutesTotal: 60 minutes
Yield: serves 5 - 6Category: Soups/Sides
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This is delicious lentil soup tastes a lot better than it looks, I promise! It is healthy, hearty and perfect for those colder days when you need a simple but warming meal.

I used red lentils in this recipe and didn’t cook them prior to using in the soup, hence the amount of liquid I added. I’ve made this a few times using different vegetables but this is definitely my favourite combination, however, you could just add in any vegetables you have that need using up meaning that this recipe is a great way to avoid food waste.

This recipe makes a big batch so is perfect for those who like to prepare lunches for the week in advance or to freeze and eat at a later date. I make this in a large saucepan but you could use a soup maker for ease if you have one. I like this soup with only a little bit of liquid in it but if you want to increase the amount of water used to make it more of a broth then you can.

If you like this lentil soup recipe you may also like my Curried Lentil & Tomato Soup recipe, my Asparagus Ends Soup or my Chunky Leek & Potato Soup recipe which you can find here.

For more recipes using lentils as the main event check out my Creamy Mushrooms & Lentil stew recipe which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 1200ml 5 cups water
  • 400g 2 + 2/3 cups white potato
  • 150g 3/4 cup red lentils
  • 2 medium sized carrots
  • 2 handfuls kale
  • 1 large leek
  • 2 cloves garlic
  • 2 tbsp porcini mushrooms
  • 2 vegetable stock cubes
  • 1 tsp oregano
  • 1 tsp thyme
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

Method

  1. Chop the potato and carrot into small chunks, there is no need to remove the skin, and add to a large saucepan along with the roughly chopped leek and kale
  2. Peel and finely slice the cloves of garlic and add to the saucepan along with the lentils, porcini mushrooms, seasoning and water
  3. Bring the water to boil before placong the lid on and leaving to simmer over a low to heat for 45 minutes, stirring occasionally

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