This hearty vegetable lentil soup is packed with goodness and perfect for a quick, comforting lunch or light dinner. Made in a soup maker, it’s as simple as chop, load, and press the chunky (or smooth!) button.
What You Need
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
The Vegetables
Feel free to use the vegetables you have available. I have used courgette, carrot, celery and kale. The measurements are in the recipe card below, but as with all soups, remember they don’t have to be exact, just use what you have.
The Lentils
I have used split red lentils as they will cook within the cooking cycle of the soup maker. The only preparation they need is a wash under some cold water.
Tomatoes
I have used a tin of chopped tomatoes, you could use passata instead, or fresh tomatoes. I have also added a heaped teaspoon of tomato purée.
The Rest
I have also used a chopped onion, 2 cloves of garlic, 2 tsp of dried mixed herbs and three teaspoons of bouillon powder – but you can use vegetable stock pots or cubes, or your own vegetable stock if you have some and then hot water up to the maximum line.
Making It
Add all of the ingredients to the soup maker jug. Then, pour hot water up to the line, give the ingredients a bit of a stir to allow room for more water to be added.
It may seem quite full, but as we are setting it off on the chunky setting that is ok, and if the soup is too thick at the end you can just add some hot water to thin it out a little bit.
And that’s it, a tasty and very filling vegetable and lentil soup in the soup maker. If you end up making it do let me know in the comments how you get on 🙂
More Lentil Soup Recipes
If you liked this recipe why not take a look at my other lentil soup recipes?
- Carrot and Lentil Soup
- Bacon and Lentil Soup
- Butter Bean and Lentil Soup
- Tomato and Lentil Soup
- Curried Chicken and Lentil Soup
- Curried Lentil Soup
- Sweet Potato and Lentil Soup
- Red Lentil and Harissa Soup
Vegetable and Lentil Soup (in a Soup Maker)
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Ingredients
- 1 onion chopped
- 2 cloves garlic crushed
- 1 carrot chopped
- 1 courgette chopped
- 2 celery sticks chopped
- 50 g kale roughly chopped
- 100 g split red lentils rinsed
- 400 g tin chopped tomatoes
- 1 tsp tomato purée or a generous squirt
- 2 tsp dried mixed herbs
- 1 vegetable stock pot or cube
- Hot water – top up to the line in your soup maker
- Salt and pepper to taste
Instructions
- Prepare the vegetables: chop the onion, carrot, courgette, and celery. Crush the garlic. Rinse the red lentils thoroughly.
- Add all ingredients to the soup maker jug.
- Fill with hot water up to the MAX line.
- Select the Chunky setting and start the cycle (usually 30 minutes).
- At the end of the cycle, pulse a few times if you’d prefer to change the consistency. If the soup is too thick you can also pour in some more hot water or hot stock.
- Season with salt and pepper to taste, and serve hot.
Notes
Nutrition information is automatically calculated, so should only be used as an estimate.