Hearty Red Lentil & Vegetable Soup
A thick, spiced lentil soup that's high in fibre and plant protein — cheap, freezer-friendly and genuinely filling.
Best for high fibre · plant protein · budget · satiety
Red lentils break down as they cook and thicken the whole pot, so you get a substantial, almost stew-like soup without any cream. A squeeze of lemon at the end lifts it — don't skip that part, it's what stops it tasting flat.
Ingredients
- 200 g dried red lentils , rinsed
- 200 g carrots , diced
- 1 onion , chopped
- 2 celery sticks , sliced
- 400 g chopped tomatoes
- 1000 ml vegetable stock
- 4 g ground cumin not scaled
- 15 ml olive oil
- 1 lemon , juiced, to finish not scaled
- to taste fine sea salt not scaled
Instructions
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1
Warm the oil in a large pot and soften the onion, carrot and celery over medium heat for 8 minutes, stirring now and then.
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2
Stir in the cumin for a minute, then add the lentils, tomatoes and stock. Bring to a boil.
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3
Simmer, part-covered, for 20–25 minutes until the lentils have collapsed and the soup is thick. Stir occasionally so nothing catches.
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4
Season, then stir in the lemon juice. Blend briefly for a smoother soup if you prefer, or leave it rustic.