Red Lentil and Vegetable Soup

Red Lentil and Vegetable Soup

A slight variation on a staple that was on the menu at Broomhill Sculpture Park in Devon where we worked one summer. This is a great soup for warming and filling you up!

Red Lentil and Vegetable Soup

Ingredients Serves 4-6

  • 30ml olive oil
  • 2 medium onions, finely diced
  • 2 carrots, peeled and finely diced
  • 2 sticks celery, peeled and finely diced
  • 2 small courgettes, peeled and finely diced
  • 2 red peppers, peeled and finely diced
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 vegetable stock cubes
  • 300g red lentils, rinsed and drained
  • Salt and pepper
  • 50g butter
  • 1 tsp ground coriander
  • 3 cloves garlic, finely chopped
  • 200g baby spinach, washed and drained
  • 2 tbsp chopped coriander


  1. In a large, heavy based pan on a medium heat, heat the olive oil. Add all of the diced vegetables and cook gently until they have sweated down
  2. Add the cumin and paprika and stir around for a couple of minutes
  3. Add the stock cubes, the lentils and about a 2.3 litres of water
  4. Bring steadily to the boil, then turn down the heat and simmer for about 20 minutes until the lentils are cooked, you may need to skim the top
  5. Use a hand blender to pulse, but not too smooth, so you still have lumps of colourful vegetables
  6. In a small frying pan on a medium heat, melt the butter, then fry the ground coriander and garlic together until the garlic is coloured. Add this to the soup.
  7. To serve, first stir the spinach through the soup in the pan, then ladle the soup into warmed bowls and sprinkle with chopped coriander

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