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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.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 450 g carrot
  • 2 cm piece of ginger
  • 1 Tbsp olive oil 2 cloves of garlic
  • ½ tsp turmeric
  • 1 tsp cumin seeds
  • 150 g red lentils
  • 1 stock cube
  • 1 Tbsp tomato purée
  • 1 bay leaf
  • 1 star anise
  • 100 g kale chopped
  • 1 Tbsp chopped parsley

Method
 

  1. Finely chop the onion, ginger and garlic. Roughly chop the carrots.
  2. Heat the oil in a saucepan over medium heat.
  3. Add the onion and gently sauté for about 5 minutes, until softened.
  4. 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.
  5. Pour in enough water to cover everything generously, then crumble in the stock cube.
  6. 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.
  7. For a smoother texture, use a stick blender to partially or fully blend the soup (optional).
  8. Add the kale and cook for a further 5-8 minutes until just wilted.
  9. Turn off the heat, discard the bay leaf & star anise, then stir in the parsley leaves.
  10. Taste and adjust seasoning if needed before serving.