Vegetable Lentil Soup

You can make the flavours as basic or as extravagant as you like.


Although our winter has been shockingly warm this year, I still love to enjoy a nice hot bowl of soup. This soup has evolved over the years, as have my taste buds. You can make the flavours as basic or as extravagant as you like. Whatever fits your mood and your families preference!

lentil soup


  • 1 cup chopped white onion
  • 1 heaping cup chopped carrots
  • 1 heaping cup chopped celery
  • 1 large zucchini cut into quarters
  • 4-5 chopped garlic cloves
  • 1 heaping cup of red lentils
  • 1/2 cup frozen peas
  • 2 x 900ml vegetable broth (or water and bullion)
  • 1 can tomato paste
  • 1 can diced tomato
  • handful of chopped parsley
  • handful of chopped thyme
  • Salt & Pepper

**Spice Mix (measurements are all aproximate!)

  • garlic powder – 1 tbsp
  • ginger powder – 1 tbsp
  • cumin – 1 tbsp
  • cayenne – 1-2 tsp
  • fennel seed – 1 tsp
  • paprika – 1-2 tsp
  • coriander – 1 tsp
  • cinnamon – 1 tsp
  • ground clove – 1 tsp

✖️On medium-low heat, begin sautéing your onions, carrots, celery and chopped garlic cloves in a large soup pot. Let this sweat for about 10 mins – stirring frequently

✖️Add in tomato paste, diced tomatoes, vegetable broth and 1 cup of water. Stir in a generous amount of salt and pepper. Bring this to a rolling boil by turning up your heat to medium-high

✖️Once your soup comes to a boil, add in zucchini, peas, lentils and fresh herbs. At this point you can add in any extra goodies – chickpeas, black beans, corn, chopped spinach, chopped kale etc

✖️I highly recommend creating the spice mixture to have in your pantry. Add in approx 2 tbsp of the mixture to your soup. I know this medley has numerous ingredients you might not have on hand – if that’s the case, then I would keep it simple and add in

1  1/2 tsp ginger powder

1 tsp garlic powder

1 tsp coriander

1/2 tsp cayenne

1/2 tsp paprika

✖️Let your soup continue to boil on medium high heat for 15 mins, cover slightly – still allowing steam to escape, and stirring every once in a while so your lentils don’t stick to the bottom. After 15 mins, bring the heat down to low and let it simmer for another 15-20 mins. If you like your soup more “stew” like – then leave it on low heat for up to 45 mins. Otherwise, give it a taste to see if you need any extra spices – salt and pepper, garlic, paprika etc. At this point I also like to try a bite with carrot to make sure the vegetables are cooked to the texture I prefer – I like mine a little more firm so when it’s reheated, it doesn’t turn to mush! If I’m making this soup for only myself, I add in chili flakes as well!

enjoy xo

Vegetable Lentil Soup

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