A soup to warm the soul.

Posted on August 25, 2011


Lentils to some are rather boring, but to me they work as a canvas for my creativity. Their earthy taste, subtle texture and  ability to absorb other flavours make them a perfect culinary masterpiece to surprise guests. They are also affordable, easy to cook with and a substitiute to meat. Living in Northcote, I am surrounded by vegetarians and vegans, so I have naturally tried to develop an interesting set of vegetarian recipes to serve friends. This soup is thick and creamy, with a hit of heat and spice. I love serving it with natural yoghurt and coriander. The dish is very healthy and leaves you feeling great and full for longer. Enjoy and share with friends.

Hot & spicy lentil soup.

Serves 4


300g red split lentils, washed and drained.
1 onion, chopped finely.
1 tsp crushed ginger.
2 garlic cloves, chopped finely.
2 tbsp tomato passata.
Handful of coriander roots and stalks, chopped finely.
Handful of coriander leaves to serve.
1 1/2 litres good quality vegetable stock. (Meat eaters can use chicken)
Natural yoghurt, to serve.
1 tsp dried chilli flakes.
1 tsp coriander, ground.
1 tsp cumin, ground.
1/2 tsp turmeric.
1 tsp fenugreek, ground.
1 tsp black mustard seeds, dry roast in pan before using.
Salt and pepper to season.
2-3 tbsp olive oil to fry.
1 tbsp olive oil to serve.


 1) Heat Olive oil in a deep soup pot, add onion, garlic and ginger and fry on a medium heat till golden.

2) Add dry spice, passata and coriander roots and stalks and fry for 2 minutes.

3) Add lentils and coat in spices. Pour in stock, turn heat down to low and simmer for 30 minutes.

4) Stir constantly and top up with additional stock if needed. It should be thick but not claggy.

5) Once lentils are soft, puree in blender, but don’t over blend.

6) Serve soup with a dollop of natural yoghurt and a sprig of coriander leaves.

*Serve on it’s own or with a traditional sourdough loaf.

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