Chunky Veg & Lentil Soup Recipe

Veggie Soup, Lentil soup, Soup, Vegan, Healthy soup

Chunky Veg & Lentil Soup Recipe

This soup is so versatile and open to adaptation, depending on what you have available making it a brilliant recipe to use up all those bits and bobs you don’t know what to do with!

The ingredients listed are what we used but if you have more of one thing and less of another… fancy adding other veggies or want to swap lentils for different pulses, cooked rice or chopped potatoes - go for it!  

Ingredients To Serve 8:

3 cloves of garlic, finely chopped

2 onions, diced

4-6 sticks of celery, diced

1 leek, diced 

4-6 carrots, diced

2 sprigs of fresh rosemary, stalks removed, roughly chopped or 1tsp of dried woody herbs 

4 stalks of kale

1 tin of lentils, drained and rinsed

1 vegetable stock cube

Sea salt 

Freshly ground back pepper

Olive Oil



1. Put a large saucepan over a medium heat and pour in 2 tablespoons of olive oil.

2. Add the garlic, stir it into the oil and allow it to gently sizzle for a minute before adding the onions. Continue to gently fry the garlic and onions for 3 or 4 minutes, stirring occasionally.

3. Add the celery, leeks, carrot and rosemary to the pan, mix everything together and allow the veggies to cook for 10 minutes, stirring regularly. This will look a lot in the pan but don’t worry the veggies will cook down!

4. Dissolve the stock cube in a mug of boiling water, pour it into the pan then pour in enough boiling water so that the water level reaches about 2 inches above the veggies. Bring to the boil then reduce the temperature to simmer for 10 minutes.

5. Remove the kale leaves from their stalks, finely shred them then add to the pot, followed by the lentils. Continue to simmer for another 5 minutes.

6. Season to your taste with sea salt and freshly ground black pepper and serve!