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Vegan Lentil Soup

This isn’t the soup of the day, it’s not even the soup of the month it’s the soup of the year! (Seriously, it’s that good).


  • Heat the oil in a saucepan and sauté the onion, carrot and celery for 10 minutes. Tip in the garlic, garam masala, cumin and chillies.

  • Pop the lentils into the pan, pour in the vegetable stock and stir. Add a tablespoon of tomato puree and stir.

  • Tip in the chopped tomatoes, season with salt and pepper and stir to combine.

  • Reduce the heat and simmer, cover and cook for 30 minutes. Serve with greek yoghurt, fresh coriander and crusty bread.

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