Vegan Silky Lentil Soup

This soul-warming soup is a meal in itself, perfect for anyone feeling under the weather. As an added bonus, children love it and you can sneak all kinds of vegetables into it without their knowledge.

Serves: 4 to 6


  • 1 tbsp olive oil
  • 1 onion, roughly chopped
  • 1 green or red pepper, seeded and roughly chopped
  • 1 carrot, peeled and roughly chopped
  • 1 courgette, roughly chopped
  • 1 clove of garlic, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 200g split red lentils, washed
  • 1 litre vegetable stock
  • 1 canned plum tomatoes
  • 2 tsp tomato puree
  • 1 bay leaf
  • Sea salt and black pepper
  • Fresh parsley, sage or coriander, coconut milk, and sesame seeds to garnish
  1. Heat the oil in the saucepan, then add the onion and cook over low heat for 5 to 7 minutes until soft.
  2. Stir in the pepper, carrot and courgette and cook for about 3 minutes. 
  3. Add the garlic, cumin and coriander, then cook, stirring constantly for one minute. 
  4. Add the remaining ingredients - lentils, stock, tomatoes, juice, tomato puree and bay leaf. Bring to a boil, then reduce heat, cover and simmer for 30 minutes until the lentils and vegetables are very soft. 
  5. Remove the bay leaf. Blend the soup with an immersion blender or in a food processor. 
  6. The soup will be fairly thick. Dilute with a little more stock if you prefer it thinner. 
  7. Season to taste. Serve garnished with parsley, coriander or sage, coconut milk and black sesame seeds. 
  8. Enjoy!