Easy Lentil And Vegetable Soup



Simple, comforting and budget-friendly recipe, great for summer or winter. I’ve never been a big fan of lentils, but I’m starting to change my mind now… Try it yourself.

What you will need:

  • 2 tbsp extra virgin olive oil
  • 1 medium onion
  • 2 carrots, peeled and chopped
  • 4 garlic cloves, finely chopped
  • 3 tsp ground cumin
  • 1 tsp curry powder
  • 1/2 tsp dried thyme
  • 1 cup red lentils (or green, if you prefer)
  • 1 can chopped tomatoes
  • 4 cups of chicken or vegetable stock
  • pinch chilli flakes
  • salt and black pepper to taste
  • 2 cups shredded kale
  • 1 cup green beens, cut into 3cm pieces, ends removed
  • freshly squeezed lemon juice, to taste



How to make it:

  1. Warm a large pot over medium heat. Add olive oil and when it’s hot, add onions and carrots. Cook, stirring often, for about 5 minutes, until the onion turns translucent.
  2. Add cumin, garlic, curry powder and thyme. Stir and cook for 30 seconds. This will release the aromas from the spices.
  3. Throw in canned tomatoes, stir, and after a few minutes add the lentils and stock. Season with salt and pepper and chilli flakes.
  4. Bring the mixture to a boil, reduce the heat and simmer for 20-30 minutes, until lentils are soft.
  5. Add the kale and green beans and cook for 5 more minutes, until beans are soft.
  6. Turn off the heat and add lemon juice to your taste. Season with salt/pepper or add more spices to your liking.
  7. Serve and Enjoy!





Recipe based on Kathryn Taylor’s Spiced lentil soup recipe available at cookieandkate.com.


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