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Lentil Soup

This is a comforting, cosy soup, and very easy to make.


1/4 cup olive oil
1 medium onion, chopped
salt, to taste
3 cloves garlic, minced
1 cup chopped carrot
1 t 'nduja
1 t smokey taco seasoning
1 t tandoori masala
1 cup lentils (winter or green)
1 pint little guys, roughly chopped
6 cups just-boiled water
1 t cider vinegar
optional: handful of chopped kale, glug of shoyu or liquid aminos

Warm the olive oil in a heavy soup pan; don't skimp, it will add to the creaminess of the finished soup.

Add the onions when the oil is hot, season generously with salt, and cook until starting to soften.

Add the garlic and carrots.

When the garlic is fragrant, add the 'nduja, taco seasoning and masala. Stir and let everything cook for a few minutes.

Once the colors have deepened, add the lentils and let them heat up for 2 -3 minutes.

Then add the chopped tomatoes, and raise the heat a little.

Once the tomatoes have started to simmer, pour in the hot water and stir.

Bring to a gentle simmer, partially cover, and let cook for 35 -45 minutes. Feel free to stir and crush the tomatoes against the side of the pan every now and then.

Once the lentils are soft, use an immersion wand or your blender to whizz up about a third of the soup.

Add the chopped kale, if using, and let it simmer until soft.

Add cider vinegar and shoyu if needed, and enjoy.