Spicey Vegetable Lentil Soup

A spicey warming winter soup that is filling and tasty.


A warming, winter, filling soup, take to work in a flask, freezes well.



2 large leeks, outer leaf and ends removed, washed

1 head of celery, ends removed and washed

4 large carrots, washed and sliced

4 pints of stock either bouillon or for a better flavour from a chicken carcass

1 tablespoon of turmeric

½ - 1 teaspoon chilli powder, depending how hot you like it

250g red lentils

Salt and pepper

1 bunch of parsley, stalks removed and finely chopped for garnish (optional)



    • Chop the leeks, celery.
    • In a large saucepan add the leeks and celery to 1 tablespoon of coconut oil or olive oil and sweat gently for 6 minutes, stirring occasionally.
    • Add the carrots, turmeric and chilli, sea salt and ground black pepper. Stir and coat all the vegetables. Cook for 3 minutes.
    • Add the lentils and hot stock, Bring to the boil and turn down the heat to a simmer. Simmer for 15 minutes.
    • Blitz with a handheld blender to the consistency you desire. I like a few vegetables remaining.
    • Add the parsley and serve.



© Ruth Pretty 2011