Vegetarian Lentil Soup

Ingredients

• 2carrots
• 2celery stalks
• 1onion
• 2garlic cloves
• 1sweet potato
• 400 gcanned chickpeas
• 400 gcanned lentils
• 400 gdiced tomatoes
• 1 teaspoonpaprika powder
• 1 teaspoonground cumin
• 1 teaspoondried oregano
• 1 teaspoondried thyme
• 1.5 Lgluten-free vegetable broth

Instructions

1. 1

   Prepare the vegetables

   Peel the carrots and sweet potato. Slice the carrots into rounds and dice the sweet potato. Finely chop the onion and garlic, then wash and slice the celery. Rinse and drain the lentils and chickpeas.

2. 2

   Start the soup

   For the hob method, add the spices to a soup pot first, followed by the diced tomatoes. Cook until the tomatoes have softened.

3. 3

   Simmer the vegetables

   Add 1.5 L vegetable broth, bring the soup to the boil, then add the prepared vegetables. Simmer gently for about 10–15 minutes.

4. 4

   Finish the hob method

   Add the drained, rinsed lentils and let the soup simmer gently for another 15 minutes.

5. 5

   Use a slow cooker

   Put all the vegetables in the slow cooker. Add the spices first and then the diced tomatoes; stir briefly. Pour in the broth, set the cooker to its lowest setting and cook for 6 hours.

What is vegetarian lentil soup?

This is a filling vegetable soup built around lentils, chickpeas and a tomato-rich broth. It is presented as a Dutch-style recipe, with familiar vegetables and a warm blend of herbs and spices.

The combination of legumes and sweet potato gives the broth body, while carrots and celery bring contrasting textures. The same ingredients can be cooked on the hob or left to simmer slowly in a slow cooker.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 18g protein, 69g carbs, 5g fat.

The lentils, chickpeas and sweet potato provide most of the carbohydrates, while the legumes also contribute protein. Most of the fat is naturally modest and comes from the ingredients themselves; broth and canned foods can account for much of the sodium. Pair a bowl with salad or extra non-starchy vegetables for a balanced plate.

The vegetable base

Even pieces: Cut the sweet potato and vegetables into similar-sized pieces where possible so they cook at a similar pace. Thin carrot rounds will soften sooner than large chunks.

Fresh aromatics: Finely chopped onion and garlic distribute through the soup rather than leaving large, sharp pieces in each spoonful.

Legumes and broth

Canned legumes: Rinsing and draining the lentils and chickpeas removes their canning liquid before they go into the pot. Since they are already cooked, the hob method adds them after the vegetables have had a head start.

Vegetable broth: Use gluten-free broth if that is important for your meal. Its saltiness varies by brand, so taste the soup near the end and adjust only if needed.

Spices and tomatoes

Warm seasoning: Paprika and cumin give the soup a rounded savoury flavour, while oregano and thyme add herbal notes. Add the spices before the tomatoes, as directed, and stir briefly in the slow cooker.

Tomato base: Let the diced tomatoes soften on the hob before adding the broth. This helps them become part of the soup rather than staying as distinct, firm pieces.

Choose your cooking method

On the hob: The vegetables simmer for about 10–15 minutes, followed by another 15 minutes after the lentils are added. Keep the simmer gentle so the vegetables soften without breaking apart too quickly.

Slow cooker: Add the vegetables, spices, tomatoes and broth, then cook on the lowest setting for 6 hours. The recipe does not give a separate slow-cooker setting or timing for checking the vegetables.

Texture and serving

Doneness cues: The carrots and sweet potato should be tender when pierced, and the soup should be hot throughout. The lentils and chickpeas are already cooked, so they need warming rather than cooking from raw.

To serve: Have the soup as a substantial bowl for lunch or dinner. Bread can accompany it, or serve it with a simple salad for a fresher contrast.

Recipe notes & tips

• Rinse and drain both canned legumes before adding them to the soup.
• Cut the sweet potato into evenly sized cubes to help it soften at a consistent rate.
• Keep the hob soup at a gentle simmer rather than a hard boil.
• Use the same 1.5 L of broth for the hob method as listed in the ingredients.
• Taste before serving, since the salt level of vegetable broth varies.
• For the slow-cooker method, follow the stated 6 hours on the lowest setting.

Variations

• Add leafy greens: Stir in spinach or kale near the end of hob cooking until wilted.
• Use different beans: Replace the chickpeas with another canned bean, keeping the amount similar.
• Increase the heat: Add chilli flakes alongside the listed spices.
• Add a garnish: Finish each bowl with chopped parsley for a fresh note.
• Serve with bread: Offer crusty bread alongside the soup for dipping.

Common mistakes to avoid

• Skipping the rinse: Canning liquid can affect the soup's flavour and texture; rinse and drain the legumes first.
• Cutting unevenly: Large chunks may stay firm while smaller pieces soften; aim for even pieces.
• Boiling vigorously: A rolling boil can break up the vegetables; keep the hob method at a gentle simmer.
• Adding the lentils too early on the hob: They can become overly soft; add them after the vegetables' first 10–15 minutes.
• Using salty broth without tasting: The finished soup may be saltier than expected; check the flavour before adding anything extra.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until steaming throughout, stirring occasionally; add a splash of water or broth if the soup has thickened.

Frequently asked questions