Spiced Vegetable & Lentil Soup

I went a bit soup-crazy last week and made up huge batches of soups that are now overtaking my freezer and fridge.

One of the soups I made was this spiced vegetable & lentil soup which is the result of some root vegetables which needed to be used up and red lentils I already had stocked in my kitchen.

I think the only thing I bought was the sweet potatoes, everything else I already had in my freezer, cupboard or garden and yet it's made enough for at least 8 meals!

That's very satisfying.

Does anyone else lazy and uses frozen chopped garlic, chilies and onions? I like to get my goggles on (seriously) and dice a bag full of onions and put them in the freezer ready to use for when I need them.

I do the same with the garlic and chilies, without the goggles though...

Anyway, onto the soup. Not only is this vegetable & lentil soup frugal, it's also super flavourful, spicy and completely delicious. Very healthy too! 

The root vegetables and lentils give such a luscious, thick and smooth texture. No chunky or runny soups here, if that's not your thing!

And the spices and coriander give a strong, warming flavour. Just what you want in a soup.

More comforting soups

Spicy Butternut Squash Soup

Vegan Potato & Leek Soup

Maple Roasted Parsnip & Celeriac Soup

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📖 Recipe

Comforting Spiced Vegetable & Lentil Soup

Yield: 8

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

A Spiced Vegetable & Lentil Soup that is great for using up excess vegetables in your fridge. Make a big batch and keep it in your freezer for cosy, warming soups all throughout the Winter!

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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 in water 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, cook for a further 10 minutes.
3. Mix in the curry powder and lentils then pour in the vegetable stock. Bring to a boil then reduce the heat to a simmer and cook for 15-20 minutes until lentils are pale and the vegetables are tender.
4. Stir in some coriander (reserve some later for decoration) and blend in a high-powered blenderuntil smooth.
5. Serve with some fresh chopped coriander and a swirl of dairy-free yoghurt, if desired. Enjoy!

Notes

This makes quite a big batch so if you're just making it for yourself, half 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

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