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Spiced lentil soup

Vegan soups can be hearty and yummy - so you don’t even miss any meat! This spiced lentil soup is a good example – it’s amazingly filling, yet absolutely delicious. It’s the perfect soup during the cold months, not to mention that it’s super healthy too. Serve with some wholesome bread or crusty roll!
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 ½ cups brown lentils
  • 1 Tbsp olive oil
  • 1 onion
  • 1 celery stick
  • 2 garlic cloves
  • 1 large red bell pepper
  • 1 large carrot
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp dried chilli
  • 1 Tbsp tomato purée
  • 500-750 ml vegetable stock
  • 1 can 400g of chopped tomatoes
  • Chopped parsley or coriander to serve
  • Cider vinegar optional

Method
 

  1. Rinse the lentils under cold water then soak overnight (if needed - see packet).
  2. Finely chop the onion, garlic and celery. In a large saucepan, slowly sweat them, over low heat, until soft.
  3. Meanwhile dice the carrot and red pepper. Add these to the pot together with the spices and tomato purée. Combine well and gently sauté for a couple of minutes.
  4. Add the lentils, stock, tinned tomatoes, then bring to the boil. Turn down the heat and gently simmer for 25-30 minutes or until the lentils are cooked. Add more stock, if you find the soup too thick.
  5. Serve the soup with a dash of cider vinegar and some freshly ground pepper, garnished with chopped herbs of your choice.