Hearty Spiced Vegetable and Lentil Soup Recipe

Last week I went a little soup-crazy and made several large batches that are now filling my freezer and fridge.

One of those batches was this spiced vegetable and lentil soup. It started as a way to use up root vegetables that needed using and some red lentils I already had in the pantry.

I only had to buy the sweet potatoes — everything else came from my freezer, cupboards or garden — and it made enough for at least eight meals.

Very satisfying.

Do you ever rely on frozen chopped garlic, chilies and onions? I like to wear goggles when dicing onions, then freeze them in portions so they’re ready whenever I need them.

I do the same with garlic and chilies — goggles optional.

This vegetable and lentil soup is frugal, full of flavour, gently spicy and entirely delicious. It’s also wholesome and nourishing.

The combination of root vegetables and red lentils creates a rich, thick and smooth texture — no watery or overly chunky soup. The warming spices and fresh coriander (cilantro) add depth and comfort, perfect for a chilly day.

More comforting soups

Spicy Butternut Squash Soup

Vegan Potato & Leek Soup

Maple Roasted Parsnip & Celeriac Soup

📖 Recipe

Comforting Spiced Vegetable & Lentil Soup

Yield:
8

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

A spiced vegetable and lentil soup ideal for using up extra root vegetables. Make a large batch and freeze portions for cosy meals throughout the colder months.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 small red chili, minced
• 2 sweet potatoes, approx 700g, peeled and chopped into small chunks
• 3 medium carrots, peeled and chopped into small chunks
• 2 medium parsnips, peeled and chopped into small chunks
• 2 tbsp curry powder
• 100 g / 3.5 oz red lentils, soaked for at least 30 minutes, drained and rinsed
• 1 litre vegetable stock
• A bunch of fresh coriander (cilantro), chopped
• (optional) Dairy-free yoghurt or cream, to swirl on top

Instructions

1. Heat the olive oil in a large pan and fry the onions, garlic and chili for 5 minutes until softened.
2. Add the chopped sweet potatoes, parsnips and carrots and cook for a further 10 minutes.
3. Stir in the curry powder and lentils, then pour in the vegetable stock. Bring to a boil, reduce to a simmer and cook for 15–20 minutes until the lentils are pale and the vegetables are tender.
4. Stir in most of the chopped coriander (reserve some for garnish) and blend until smooth using a high-powered blender or an immersion blender.
5. Serve topped with the remaining fresh coriander and a swirl of dairy-free yoghurt if desired. Enjoy.

Notes

This recipe makes a large batch. If cooking for one or two people, halve the ingredients.

Nutrition Information

Yield 8
Serving Size 1

Amount Per Serving
Calories 262Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 18mgSodium 693mgCarbohydrates 35gFiber 7gSugar 11gProtein 10g

Did you make this recipe?

Please leave a comment, rate and share!