Simple Lentil Soup

This is a soup of brown lentils with a leek mirepoix

Preparation Time:
Cooking Time:
Yield: 3 servings

I'm going away on holiday in a few days, so this recipe was mainly a product of trying to empty my refrigerator. Turned out nice and wholesome.


  • 30mL sunflower oil (~27.3g)
  • 2 carrots (~290g)
  • 2 leeks, trimmed (~240g)
  • 2 cloves garlic (~12g)
  • 130g brown lentils
  • 900mL water (~900g)
  • 1g salt
  • 20g tomato purée (double concentrated)
  • 5g paprika


  1. Heat the sunflower oil in a non-stick pan, that you can put a lid on later
  2. Dice the carrots and add to the pan
  3. Carefully rinse the leeks to remove any grit, then chop finely and add to the pan
  4. Finely chop the garlic and add to the pan
  5. Fry for about 5 minutes until the vegetables have softened
  6. Rinse the brown lentils well and add to the pan along with 900mL of boiling water
  7. Bring to the boil and simmer for 30 mins
  8. Stir in the salt, tomato purée and paprika
  9. Simmer for 10 more minutes and then serve

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Special Diets

  • Suitable for vegetarians
  • Suitable for vegans
  • Gluten free


Per 100g Serving (541g)
Energy 244kJ 1325kJ
Energy 58.5kcal 316kcal
Fat 2g 10.7g
  of which saturates 0.24g 1.3g
Carbohydrates 8.3g 45.1g
  of which sugars 1.7g 9.3g
Fibre 1.6g 8.9g
Protein 2.5g 13.4g
Sodium 40.7mg 220mg
  as salt 0.1g 0.56g
Fruit/veg portions 0.46 2.5

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.