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Puy lentil soup in a white bowl

Puy Lentil Soup

Jack Slobodian
This one pot, vegan Puy lentil soup uses Mediterranean ingredients and flavours to give you a fresh yet hearty & delicious soup.
5 from 5 votes
Prep Time 20 mins
Cook Time 40 mins
Resting Time 5 mins
Course Appetizer, Main Course, Soup
Cuisine Mediterranean
Servings 5 people
Calories 537 kcal


  • Large deep sauté pan or Large pot


  • 60 ml Extra virgin olive oil plus extra for drizzling
  • 1 Onion finely diced
  • 2 small Carrots finely diced
  • 2 Celery sticks finely diced
  • 1 clove Garlic minced
  • 500 g Puy lentils rinsed thoroughly
  • 125 ml Dry white wine
  • 1.75 litres Vegetable stock warmed
  • 250 ml Passata
  • Flat parsley remove and finely chop the stalks
  • Sea salt


  • In a large deep sauté pan over medium heat sauté onions, carrots and celery for 10 minutes, until softened. Add the garlic and sauté for 1 minute. Next add lentils and wine, stirring slowly until the wine has evaporated. Next add stock, passata, parsley stalks and a pinch of salt then simmer for 25 minutes, stirring occasionally (adding more stock if necessary).
  • Once the lentils are tender and the soup is dense turn off the heat and leave to rest for 5 minutes.
  • Serve with a drizzle of olive oil, a sprinkle of parsley and toasted bread.


  • Puy lentils can be replaced for any other good quality green lentils
  • Passata can be swapped for 1 tbsp of tomato paste


Calories: 537kcalCarbohydrates: 70gProtein: 28gFat: 13gSaturated Fat: 2gSodium: 39mgPotassium: 340mgFiber: 33gSugar: 7gVitamin A: 3605IUVitamin C: 13mgCalcium: 87mgIron: 9mg
Keyword Gluten Free, Puy Lentil Soup, Vegan, Vegetarian
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