Spiced Green Lentil Soup

S E R V E S:  4       |       P R E P:  10 min       |       C O O K:  40 min       |       R E A D Y:  50 min
  • 2 cups green lentils

  • 1 tbsp olive oil

  • 3 cloves garlic, peeled and finely sliced

  • 1 small brown onion, peeled and finely chopped

  • 1 small carrot, peeled and finely chopped

  • 1 small stick celery, finely chopped

  • 2 tsp thyme, finely chopped

  • ½ cup parsley, finely chopped

  • 1 tsp ground cumin

  • 1 tsp ground coriander 

  • 1/2 tsp sweet smoked paprika

  • 1/4 tsp chilli flakes (optional)

  • 2 tbsp tomato paste 

  • 400g tinned chopped tomatoes 

  • 600ml chicken or vegetable stock, or water

  • 2–3 large bunches of greens i.e. kale, spinach, rocket etc

  • salt and pepper

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  1. Place lentils into a medium-sized pot, cover with water and bring to the boil over a high heat. Reduce the heat to a simmer and cook for 15–20 minutes or until tender. Remove from heat, drain well, rinse with cold water and reserve.

  2. Heat the olive oil in a small pot over a medium heat, add the garlic and vegetables and cook without colour for 15–20 minutes, until very soft. Add the spices and herbs, cook for a further minute before adding the tomato paste and cook for a further two minutes before adding the tomatoes and cook for a further 5 minutes. Add the drained lentils and stock, bring the soup to a simmer and cook for another 5 minutes.

  3. Meanwhile, bring a large pot of water to the boil and heat oven to 200˚C. Remove the stems from the greens and blanch for 2 minutes before draining and refreshing under cold water.

  4. Squeeze out as much excess water as possible from the greens. Roughly chop, then pulse in a food processor with a third of the cooked lentils from your soup pot, until it is as fine as possible. Add pulsed greens and lentils back to the soup and bring the soup back to a simmer and season to taste.

  5. Divide soup between four bowls and serve.