Go Back
+ servings

Lentil and Vegetable Soup with Parsley Recipe

A light and hearty soup with vegetables and parsley. Serve it with a drizzle of oil, chili flakes, chopped parsley and piece of crusty bread.
No ratings yet
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4


  • 1 cup Red lentils
  • 5 cups Chicken stock
  • 1 Onion medium
  • 2 Tomatoes medium
  • 1 teaspoon Ginger & Garlic paste
  • 1 teaspoon Cumin powder
  • 1 teaspoon Coriander Powder
  • ½ teaspoon Turmeric powder
  • 1 Carrot large
  • 2 stalks Celery
  • ½ cup Parsley chopped
  • Olive oil
  • Chili flakes


  • Wash the red lentils until water runs clear and drain.
  • Heat oil in a pot and add the chopped onions to it. When onions start to turn into light brown add the ginger,garlic paste. Cook till the raw smell disappears.
  • Add the chopped tomatoes.Saute the tomatoes for a minute. Then add the turmeric, coriander and cumin powder.
  • Add the chooped carrots and celery. Saute for a few minutes mixing till the vegetables are coated with spices.
  • Add the lentils and give it a good stir. Add the chicken stock and chopped parsley. Reserve some parsley to serve on top. Add salt to taste.
  • Increase the heat to medium high and let the soup come to a boil. Then decrease it a to medium and let it simmer for about thirty minutes till the vegetables and lentils are cooked.
  • Once cooked, take off heat and blend it to a smooth soup. Add salt and pepper to taste. You might want to add a bit more stock or water to thin the soup if it's too thick.
  • I prefer to thin it down. You might need an additional cup of liquid.Serve it drizzled with a bit of oil, chili flakes and chopped parsley.
Tried this recipe?If you like this recipe, I’d love it if you can give me a rating and comment! Share it with your family and friends!