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Spiced lentil soup with winter vegetables

This vegan, spiced lentil soup with winter vegetables will warm you up for sure during the long, cold days! It’s filling, low-cal and low-carb too, so perfect for Veganuary and for those who follow a healthy diet. You can serve it with bread, rice or low-carb crackers.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 6 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 2 cm ginger
  • 2 cm turmeric
  • 1 chilli deseeded (optional)
  • 1 Tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp dried oregano
  • ½ butternut squash
  • 1 small swede
  • 2 medium carrots
  • 1 Tbsp tomato purée
  • 500 ml vegetable stock
  • 1 tin chopped tomato
  • 1 roasted red pepper
  • 1 handful fresh coriander
  • 1 tin lentil drained

Method
 

  1. Finely chop the onion, garlic, ginger, turmeric and chilli if used.
  2. Peel the other vegetables, then cut them into small chunks.
  3. Heat the oil in a large pot and gently sauté the onion for 5 minutes. Add the turmeric, ginger, cumin seeds and chilli and stir for 2 minutes.
  4. Add the chopped vegetables, oregano and tomato purée. Stir for a minute, then pour in the chopped tomatoes and stock.
  5. Bring to the boil, cover and cook for 25 minutes. Add the roasted peppers and cook for 5 more minutes.
  6. Add the fresh coriander and, using a stick blender, process the soup until thick and silky.
  7. Add the drained lentils and more stock, if you think it’s too thick.
  8. Warm it up if needed, then serve.