Spiced Lentil and Vegetable Soup

This hearty soup combines the earthy flavours of lentils with warming spices and a medley of vegetables. Packed with fibre and plant-based protein, it’s a comforting, nutritious dish that’s quick to prepare and easy to love.

Serves: 4

Prep Time: 15 minutes | Cook Time: 30 minutes

Ingredients

• 1 cup red lentils, drained and rinsed

• 1 large onion, diced

• 2 carrots, chopped

• 2 celery sticks, chopped

• 3 garlic cloves, minced

• 1 tbsp olive oil

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp turmeric

• 1 tin chopped tomatoes (400g)

• 1 litre vegetable stock

• Juice of ½ lemon

• Salt and pepper to taste

Method

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, and garlic, and sauté for 5 minutes until softened.

2. Stir in the cumin, paprika, and turmeric, and cook for another minute to release their aroma.

3. Add the lentils, tinned tomatoes, and vegetable stock. Bring to a boil, then reduce to a simmer for 25 minutes, stirring occasionally.

4. Once the lentils are tender, stir in the lemon juice. Season with salt and pepper.

5. Serve warm with wholegrain bread or a dollop of plain Greek or natural yoghurt for extra creaminess.

I hope you enjoy!

Tag me on social media if you give this recipe a try—I’d love to see your creations!