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Published 08/10/2026
1:30
Serves 6
Easy

Easy red lentil soup

Our red lentil soup recipe is hearty, comforting and warming – perfect for those colder days when you want warming from the inside out.

Suitable for vegetarians, this lentil soup is low fat and packed full of nutrients, making it a healthy lunch or light dinner. Pair with fresh, sourdough slices lightly spread with butter for a true delicacy.

What you'll need...

  • 60g unsalted butter
  • 1 tbsp grated fresh ginger
  • ¼ tsp ground allspice
  • ¼ tsp ground cumin
  • ¼ tsp chilli powder, optional
  • ½ tsp curry powder
  • 2 onions, finely chopped
  • 1 parsnip, chopped
  • 1 celery stick, chopped
  • 1kg carrots, peeled and sliced
  • 90g split red lentils, rinsed
  • 20g long-grain rice
  • 1.7 litres vegetable stock
  • 1 tin of coconut milk
  • Squeeze of fresh lime juice
  • 2 tbsp chopped coriander, optional

Method

  1. Melt the butter in a large stockpot and add the all spice, ginger, chilli powder, cumin and curry powder. Cook the spices over a low heat for 2 minutes, making sure to stir continuously to avoid burning.  

  2. Add the vegetables and stir. Cook for 10 minutes. Stir in the lentil and rice, stir for 2 minutes, then add the vegetable stock. Bring to the boil and allow to simmer for 30 minutes or until the vegetables have turned tender.  

  3. Pour the vegetable and stock mixture into a food processor and blend until smooth. Pour the blended soup back into the stockpot and return to a medium-low heat. Add the coconut milk, a squeeze of lime juice and some coriander. Heat through (don’t allow it to boil) then serve. 

Shop the tools you will need

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