Puy Lentil Soup

This simple lentil soup recipe is hearty, vegan and gluten free! This tasty soup can be ready and on your table within 1 hour making it a great soup to keep in your arsenal of recipes. 


Serves: 6
Time taken: 30 minutes plus 25 minutes simmering
Difficulty: Easy


  • 2 fl oz Extra virgin olive oil, plus extra for drizzling

  • 1 Onion, finely diced

  • 2 Small carrots or 1 large, finely diced

  • 2 Celery sticks, finely diced

  • 1 Garlic clove

  • 1.1 lbs Puy lentils, rinsed

  • 4 1/5 fl oz Dry white wine

  • 4 pints Vegetable stock, warm

  • 8 2/5 fl oz Passata

  • Flat parsley (Remove and finely chop the stalks)

  • Chilli flakes (optional)

  • Sea salt

Ingredient Notes

  • Puy lentils can be replaced for any other good quality green lentils

  • Passata can be swapped for 1 tbsp of tomato paste


  1. In a large saucepan over a medium heat sauté the onions, carrots and celery for 10 minutes, until soften. Add the garlic and sauté for 1 minute. Next add your lentils and wine, stirring slowly until the wine has evaporated. Next add your stock, passata, parsley stalks, chilli flakes and a pinch of salt and simmer for 25 minutes, stirring occasionally (adding more stock if necessary).

  2. Once the lentils are tender and the soup is dense remove from the heat and leave to rest for 5 minutes.

  3. Serve with a drizzle of olive oil, a sprinkle of parsley and toasted bread.

Jack SlobodianComment