Golden lentil and root vegetable soup
This soup is winter in a bowl. Deeply warming, beautifully golden from turmeric and sweet potato, and rich with the kind of nourishment that stays with you. Red lentils give it a creamy, satisfying body without any need for cream or butter, while the combination of ginger, garlic, and turmeric means it is actively supporting your immune system while tasting like comfort itself. Make a big pot — it only gets better the next day. This recipe serves 4-6 people, takes 15 minutes to prepare and 35 minutes to cook.
- 1½ cups red lentils, rinsed
- 2 medium (approx. 600g) sweet potato, peeled and diced
- 2 large carrot, peeled and diced
- 1 large brown onion, diced
- 4 garlic cloves, minced
- 2 teaspoon fresh ginger, grated
- 1½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 5 litres vegetable stock (low sodium)
- 400g tin of diced tomatoes
- 2 tablespoon olive oil
- 2 tablespoon lemon juice
- A handful of fresh coriander, to serve
- Sea salt and black pepper, to taste
- Heat olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened and translucent.
- Add the garlic and ginger and stir for 1 minute until fragrant.
- Add the turmeric, cumin, and ground coriander and stir for another 30 seconds, coating the onion in the spices.
- Add the diced tomatoes and cook for 2 minutes, stirring well.
- Add the sweet potato, carrot, lentils, and vegetable stock. Stir to combine, bring to the boil, then reduce heat and simmer uncovered for 25–30 minutes until the lentils have broken down and the vegetables are completely tender.
- Use a stick blender to partially blend the soup — leaving plenty of texture — or blend fully if you prefer a smooth consistency.
- Stir through the lemon juice, taste, and season with salt and pepper.
- Serve topped with fresh coriander, a drizzle of good olive oil, and crusty wholegrain bread.
Hopewood tip: Add a tin of chickpeas at step 5 for extra protein and a heartier soup. Leftover soup keeps in the fridge for up to 4 days or freezes beautifully.
