Hearty Lentil Soup

Hearty Lentil Soup


"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."


55 m servings 395 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 59.2g
  • 19%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 552 mg
  • 22%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  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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  1. 65 Ratings


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...

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, ...

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 ...

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.

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!

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 a...

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 ...

A very hearty soup. The recipe made more than the 4 servings listed. Had to substitute cooking sherry for the red wine. Will make this one again.

This soup was very good. I enjoyed its complex nature. The cilantro added a lovely pungency which cleared my sinuses (added bonus). ;) I used Columbia Winery Merlot for the wine. I also adde...