Spicy vegetable & lentil soup

Serves 4 Preparation Time 15 Minutes Cooking Time 20 Minutes

This has been my favourite soup for a long time and is one of the few I rotate when the weather becomes bitterly cold. I normally make a double batch so I can have plenty in the freezer all ready for when I come in from the cold.

I prefer it chunky and hearty so it feels more filling with some grated vegan parmesan cheese and a chunk of fresh bread. You can always blitz half of it if you prefer it like that.

A thermos flask full of this hot soup is great to take when running the dogs on the beach in Winter, it really is a hug in a mug.

With a touch of heat provided from the red chilli along with a little warmth from the ground coriander and cumin can provide some much needed internal thermal heating.

If making for children just temper the heat and spice to their need



  • 1 Large white onion finely chopped
  • 1 small red chilli with seeds removed
  • 2 carrots diced
  • 2 cloves of garlic crushed
  • 2 stems of celery
  • 1 tsp fresh grated ginger
  • 1 small courgette finely chopped
  • 180g dried red lentils
  • 1.5 litres of vegetable stock using 2 vegan stock cubes or gel pots
  • 1.5 tbsp tomato puree
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • salt and pepper to season
  • Freshly chopped coriander


  1. Spray a large deep stockpot with oil or use 2 tsp oil. Once hot add the onions, chilli, garlic and celery. Saute for around 5 minutes until the vegetables start to soften.
  2. Next, add the carrots and courgette and cook for a further few minutes.
  3. Stir in the lentils, tomato puree, cumin and coriander and mix thoroughly.
  4. Add the stock and bring to the boil, Once there turn down the heat to a simmer and cook for 20-25 minutes.
  5. Season with salt and pepper and taste, adjusting the seasoning if needed.
  6. Serve piping hot with some freshly chopped coriander.

If you make this, don’t forget to tag me on twitter as @veganalchemist1 or my facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes.  I would love to hear your comments too.

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