Top 10 lunches


3. Spiced Lentil Soup

This soup can be frozen.

Makes 2 adult portions


  • 1 small onion, finely diced
  • 1 garlic clove, sliced
  • 3 cm piece ginger, grated
  • ½ carrot, coarsley grated
  • 1 tsp ground cumin, plus 1 pinch extra
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • 2 handfuls red split lentils
  • 500 ml vegetable stock
  1. Heat oil in a large pan, add the onion and a pinch of salt (optional) and sweat for a few minutes. Add the garlic, ginger and carrot and cook gently for 2-3 minutes until the vegetables have softened.
  2. Stir in the cumin, turmeric and paprika and cook for 1-2 minutes until aromatic. Add the lentils and stir for a minute or two until they are thoroughly coated in the flavourings.
  3. Pour in the veg stock and simmer until the lentils are cooked.

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