- Dairy free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- Vegan
- Vegetarian
- High in dietary fibre
- High in protein
- 3 serves veg or fruit
This nourishing meat-free lentil and vegetable soup is the perfect winter warmer. Serve up a bowl of this hearty goodness tonight.
- Serves4
- Cook time45 minutes
- Prep time10 minutes
Ingredients
- 2 tbs olive oil
- 1 leek, pale section only, thinly sliced
- 1 cup (200g) dried green lentils, rinsed, drained
- 2 garlic cloves, crushed
- 6 cups (1.5L) vegetable stock
- 200g green beans, trimmed, cut into 1cm lengths
- 2 zucchini, coarsely chopped
- 1 lemon, rind finely grated
- 1/2 x 140g bag chopped kale
- 1 Coles Bakery Rustic Baguette, thinly sliced diagonally
- 1 garlic clove, halved, extra
- 1 bunch basil, leaves picked
- 1/2 bunch flat-leaf parsley, leaves picked
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat 1 tbs of the oil in a medium saucepan over medium heat. Add the leek and cook, stirring, for 5 mins or until soft. Stir in lentils and crushed garlic. Add the vegetable stock and stir to combine. Bring to the boil. Reduce heat to low and simmer, covered, for 20 mins or until the lentils are almost tender. Add the beans, zucchini and half the lemon rind. Simmer for 15 mins or until beans, zucchini and lentils are tender, adding kale in the last 5 mins of cooking. Remove from heat and set aside for 10 mins to cool.
Step 2
Meanwhile, heat a chargrill pan over high heat. Lightly spray bread slices with olive oil. Cook on the grill, in batches, for 1 min each side or until bread is toasted. Rub cut-side of halved garlic over toasts and season. Reserve garlic.
Step 3
Place the basil, parsley, reserved halved garlic, remaining lemon rind and remaining oil in a small processor. Process to form a coarse puree. Season.
Step 4
Ladle soup among serving bowls. Top with herb puree. Serve with toasts.
Recipe tip
Use salt-reduced stock if preferred.
COOK. STORE. SAVE.
Use it up: Save the juice from the lemon and use it in your next cake, slice or pudding, or simply squeeze it in a glass of soda water for a refreshing drink.
Lentil and vegetable soup recipe
As temperatures get cooler, this homemade vegetable and lentil soup is the perfect dish to make to warm yourself up from the inside out. It’s loaded with vegetables to help you get your daily intake, and serves a family of four in under an hour. This version is topped with a herby puree for an added flavour punch and plenty of crusty garlic bread to mop up every last drop of soup.
Green lentil and vegetable soup – the ultimate vegetarian dish
Whether you’re completely meat-free or just trying to reduce your meat consumption, lentil soup is a great hearty vegetarian dish that will keep you full and satisfied. Our version uses green lentils, leeks, green beans, zucchini, lemon and kale for a wide range of veggies and plenty of goodness. To keep this recipe meat-free, opt for vegetarian stock.
How to make easy lentil and vegetable soup
Homemade lentil soup is easy to cook and any leftovers can be stored in the fridge or freezer to be reheated later. Simply cook the leeks, lentils, garlic and vegetable stock until the lentils are tender. After around 20 minutes, add the remainder of your greens and the lemon for brightness and you’re ready to serve. Plus, you won’t need any fancy equipment to prepare this dish. All you’ll need is a saucepan for the soup, a chargrill pan to toast the baguette and a small food processor to make the basil and parsley puree.
Love this recipe?
For more soup inspiration, try this quick pumpkin and chicken soup, roasted tomato and bean soup, Italian-style bread soup, or Curtis Stone’s Mexican-style chicken noodle soup with avocado.
FAQs
Lentil and vegetable soup
- Serves4
- Cook time45 minutes
- Prep time10 minutes
Ingredients
- 2 tbs olive oil
- 1 leek, pale section only, thinly sliced
- 1 cup (200g) dried green lentils, rinsed, drained
- 2 garlic cloves, crushed
- 6 cups (1.5L) vegetable stock
- 200g green beans, trimmed, cut into 1cm lengths
- 2 zucchini, coarsely chopped
- 1 lemon, rind finely grated
- 1/2 x 140g bag chopped kale
- 1 Coles Bakery Rustic Baguette, thinly sliced diagonally
- 1 garlic clove, halved, extra
- 1 bunch basil, leaves picked
- 1/2 bunch flat-leaf parsley, leaves picked
Description
This nourishing meat-free lentil and vegetable soup is the perfect winter warmer. Serve up a bowl of this hearty goodness tonight.
Method
Step 1
Heat 1 tbs of the oil in a medium saucepan over medium heat. Add the leek and cook, stirring, for 5 mins or until soft. Stir in lentils and crushed garlic. Add the vegetable stock and stir to combine. Bring to the boil. Reduce heat to low and simmer, covered, for 20 mins or until the lentils are almost tender. Add the beans, zucchini and half the lemon rind. Simmer for 15 mins or until beans, zucchini and lentils are tender, adding kale in the last 5 mins of cooking. Remove from heat and set aside for 10 mins to cool.
Step 2
Meanwhile, heat a chargrill pan over high heat. Lightly spray bread slices with olive oil. Cook on the grill, in batches, for 1 min each side or until bread is toasted. Rub cut-side of halved garlic over toasts and season. Reserve garlic.
Step 3
Place the basil, parsley, reserved halved garlic, remaining lemon rind and remaining oil in a small processor. Process to form a coarse puree. Season.
Step 4
Ladle soup among serving bowls. Top with herb puree. Serve with toasts.