Spiced carrot and red lentil soup with kale
This spiced carrot and red lentil soup with kale is a hearty, flavorful dish that’s as nourishing as it is delicious. Packed with protein-rich lentils, vitamin-loaded carrots, and nutrient-dense kale, it’s a wholesome vegan option that delivers both comfort and nutrition. Lightly spiced for warmth and depth, this soup is perfect for any season and makes a satisfying meal on its own or paired with rice, flatbread, or a slice of rustic sourdough.
Ingredients
Method
- Finely chop the onion, ginger and garlic. Roughly chop the carrots.
- Heat the oil in a saucepan over medium heat.
- Add the onion and gently sauté for about 5 minutes, until softened.
- Add the garlic, ginger and cumin seeds. Stir for a minute, then add the tomato purée and turmeric. Stir again for a minute, then add the bay leaf, star anise and lentils.
- Pour in enough water to cover everything generously, then crumble in the stock cube.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the lentils and carrots are tender. Add more water if the soup becomes too thick.
- For a smoother texture, use a stick blender to partially or fully blend the soup (optional).
- Add the kale and cook for a further 5-8 minutes until just wilted.
- Turn off the heat, discard the bay leaf & star anise, then stir in the parsley leaves.
- Taste and adjust seasoning if needed before serving.