Lentil and vegetable soup
Hearty lentil and veg soup – nutritious, filling and cheap enough for a family of four.
Allergens: contains celery, cereals containing gluten. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 49g carbs · 7g sugars · 10g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Sainsbury's, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Morrisons |
|---|---|---|
| Red lentilspack 500g · use 300g | £2.10£0.42 per 100g | £2.00£0.40 per 100g |
| Carrotspack 1kg · use 200g | £0.55£0.11 per 100g | £0.45£0.15 per 100g |
| Celery stickspack 500g · use 100g | £0.90£0.36 per 100g | £0.90£0.36 per 100g |
| Chopped tomatoespack 400g · use 400g | £0.45227g | £0.39£0.18 per 100g |
| Vegetable stock cubepack 1 cube · use 1 | £1.00£0.10 per 100g | £1.30 |
| Basket total (full packs) | £5.00 | £5.04 |
| Cost of what this recipe uses | £3.29 | £3.88 |
| Per serving | £0.82 | £0.97 |
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
You'll also need (from the cupboard): 1 tbsp vegetable oil, Salt, Black pepper.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Prepare the vegetables by peeling the 200g carrots and dicing them and 100g celery into small 1cm cubes. Place the 300g of red lentils in a fine mesh sieve and rinse thoroughly under cold running water until the water runs clear, then set aside.
- Place 1 tablespoon of vegetable oil in a large heavy-bottomed pot over medium heat. Add the diced carrots and celery, sautéing for 5 minutes while stirring frequently until the vegetables have softened and started to turn slightly translucent.
- Add the 400g tin of chopped tomatoes, the 300g of rinsed lentils, and the vegetable stock cube to the pot. Pour in 1 litre of water and stir well to dissolve the stock cube before bringing the mixture to a rolling boil.
- Once boiling, turn the heat down to low and cover the pot with a lid. Simmer gently for 30 to 35 minutes; the soup is ready when the red lentils have broken down and the liquid has thickened into a hearty consistency.
- Taste the soup and season with salt and cracked black pepper to taste. For a creamier texture, use an immersion blender to pulse the soup a few times, leaving some of the vegetables whole for texture.
- Ladle the hot soup into four deep bowls. Serve immediately, perhaps with crusty bread or a rusk for a complete and budget-friendly family meal.
Tips
- To save more money, use frozen vegetable mirepoix mixes instead of fresh carrots and celery to reduce prep time.
- Batch-cook and freeze in individual portions immediately; cool leftovers within 2 hours before putting in the freezer to maintain safety.
- To reheat, pour into a small saucepan with a splash of water over medium heat until steaming hot throughout; reheat only once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Red lentils · about 200g left
Dried: keep sealed in the cupboard for months. Opened tins: move to a covered container in the fridge, use within 2 days, or freeze. Use it in: One-Pot Creamy Tomato & Lentil Pasta, Creamy Lentil & Spinach, Slow Cooker Lentil Chilli. - Carrots · about 800g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Roasted Veg & Chickpea Tray, Creamy Tomato & Hidden Veg Pasta Bake, Sausage and bean casserole. - Celery sticks · about 400g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).