Red Lentil and Vegetable Broth

Make this simple, nourishing broth that can be used as a starter, main course or quick snack.


  • 1 carrot
  • 1 leek
  • 2 sticks celery
  • 1/2 medium sized onion
  • 150 g red lentils
  • 4 rashers of bacon
  • 1 tin of chopped tomatoes (400g)
  • 0.75 l vegetable stock
  • 1/2 teaspoon of red chilli flakes
  • seasoning


  1. Chop bacon into even sized pieces and quickly fry off in a large saucepan.
  2. Dice all of the vegetables into bite size pieces.
  3. Add the vegetables to the pot and cook until the leeks, onions etc begin to soften.
  4. Next, you should add the crushed chilli flakes, the chopped tomatoes and the vegetable stock.
  5. Allow the mixture to cook - the carrots will take the longest so that will be a good indication to you.
  6. You can adjust the consistency of the soup depending on how thick you like it.
  7. The lentils will thicken the soup considerably.
  8. Ladle the soup into hot serving bowls and enjoy the delicious yet substantial broth.
  9. Bon Appetit!


This soup is hearty and nourishing and very quick and easy to make. It is more than suitable to serve as a main course as it has all of the requirements for a balanced meal. Similar to a stew or casserole this broth is wonderful on the next day!


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