Can anyone recommend a good vegetarian lentil soup recipe?

Here is one - although it has the same name as the one you wanted - it doesn't seem to be similar
Simple Scottish Red Lentil Soup

Ingredients

* 2 tbsp butter (use butter, not oil. You want the flavour)
* 2 large onions, minced
* 2 carrots, peeled and finely diced
* 4 stalks celery, finely diced
* 2 cups red lentils
* 2 tbsp dried cumin
* 8 cups water
* salt and pepper to taste
* fresh cilantro (optional)

Instructions

1. In a Dutch over, melt butter over low heat.
2. Add vegetables, tossing to coat in the butter. Don't fry.
3. Add lentils and cumin. Stir to coat.
4. Add water.
5. Cover and simmer for 2 hours.
6. Season to taste. No need to puree as the lentils will fall apart on their own.
7. Sprinkle with fresh cilantro, if desired.

This also sounds interesting:

Anti-Static Brown Lentil and Lemon Soup Ingredients

* Generous 1/2 cup small brown lentils
* 1 tbsp oil
* 4 cups water
* 1 bay leaf
* 1 large onion, peeled and finely chopped
* 1 clove garlic, crushed
* 1 tsp ground coriander
* 2 tsp ground cumin
* 1/4 tsp paprika
* 1 large carrot, diced
* 2 sticks celery, chopped
* juice of 1/2 lemon
* 1 tsp grated lemon peel
* salt and pepper to taste

Instructions

1. Heat oil in frying pan and fry lentils for a few minutes.
2. Add onion, garlic and spices. Fry gently a few more minutes.
3. Add carrots and celery. Coat veggies with spices and fry a few more minutes.
4. Add water. Bring to boil and reduce to simmer. Simmer covered for 60 to 90 minutes.
5. Add lemon juice rind and salt and pepper to taste.
6. Puree with hand blender and serve.

Variation: Follow to end of step 3. Instead of step 4, put lentil mixture and water in a crock pot. Cover and set on low. Cook for 4 to 6 hours.
http://christie-corner.blogspot.com/2007/12/sparks-are-flying.html
http://christie-corner.blogspot.com/2008/01/simple-scottish-red-lentil-soup.html

Something similar to what I am familiar with is this (I haven't come across the versions like those above with veges in them.)

Ingredients

* 1 1/2 cups mung beans or red lentils or yellow lentils
* 1 teaspoon turmeric
* 1/2 teaspoon cayenne pepper
* 1 teaspoon cumin
* 1/4 teaspoon cardamom
* 2-3 curry leaves or bay leaves
* 6 cups chicken stock or vegetable stock (preferably home-made)
* 3 tablespoons vegetable oil or ghee
* 2 teaspoons mustard seeds
* 2 garlic cloves, finely chopped
* salt and pepper
* lemon, sliced

Directions

1.Rinse the beans or lentils.
2.Bring to a boil with the stock, turmeric, Cayenne, cumin, cardamom and curry/bay leaves.
3.Let simmer until the beans or lentils are very soft (ca 30 minutes).
4.If using bay leaves, remove them now. Curry leaves can be left in the soup.
5.Mix the soup slightly to a not too smooth consistency (or mash the lentils/beans with a ladle).
6.Sautee the garlic and mustard seeds lightly in the fat and add to the soup.
7.Let simmer for another 5 minutes.
8.Remove all yellow and white peel from the lemon slices and place in a soup tureen or in individual soup plates.
9.Serve hot with pita or paratha bread.
http://www.recipezaar.com/Indian-Lentil-Soup-Dal-Shorva-132397
http://www.wikihow.com/Make-Indian-Lentil-Soup

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