Hearty Lentil Soup

Here is a hearty lentil soup using herbs available at this time of year: perfect for cold, wet days like today.


  • 1 onion finely chopped
  • 1 large carrot finely chopped 
  • 1 leek sliced
  • 2 stalks celery finely chopped
  • 4 cloves garlic crushed
  • small chilli chopped
  • 400g tin chopped tomatoes
  • ½ cup green lentils
  • 1 litre vegetable stock or water
  • salt and pepper
  • olive oil
  • 2 bay leaves
  • 2 tbsp fresh oregano
  • 1 tbsp chopped winter savory
  • handful chopped parsley.


  1. Gently soften the onions, carrots and leeks in the oil.
  2. Add celery, garlic and chilli and continue to cook for a few minutes. 
  3. Add tinned tomatoes, stock, bay leaves, oregano and savory, bringing to the boil and then reducing the heat to a simmer with lid on for about thirty minutes, stirring occasionally. 
  4. Season to taste and serve with the chopped parsley scattered on top. 
  5. You can also serve with warm bread or garlic bread.
BayGarlicOreganoParsleyRecipeWinter savory