Creamy Lentil and Vegetable Soup


Here’s a delicious recipe for a wholesome winter vegetarian soup that’s rich in flavour and nutrients.  This hearty soup is packed with protein, fibre, and vitamins from the lentils and vegetables, making it a nourishing and satisfying meal for chilly winter days.

  • 1 cup dried lentils, rinsed and drained
  • 1 onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric powder
  • ½ teaspoon smoked paprika
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes, undrained
  • 1 cup chopped kale or spinach
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley or cilantro for garnish (optional)
  1. In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Cook until vegetables are softened, about 5-7
  2. Add minced garlic, ground cumin, ground coriander, turmeric, and smoked paprika. Stir and cook for another minute until fragrant.
  3. Pour in vegetable broth and add rinsed lentils. Bring to a boil, then reduce heat to low and simmer for about 20-25 minutes or until lentils are tender.
  4. Stir in diced tomatoes (with their juices) and chopped kale or spinach. Cook for an additional 5 minutes to wilt the greens.
  5. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer half of the soup to a blender and blend until smooth, then return it to the pot.
  6. Season with salt and pepper to taste. Adjust seasoning as needed.
  7. Serve the creamy lentil and vegetable soup hot, garnished with fresh parsley or cilantro if desired.

See our ‘Lifestyle-Hopewood’s Recipe for Wellbeing’ for more recipes.

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