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Spiced Lentil Soup

This thick, creamy plant-based soup is delicious, high in protein and packed with flavour. It’s inspired by the Lebanese classic that is shorbet adas. I’ve spiced mine with ras el hanout, a North African medley of fragrant spices, but feel free to use other spices – ground cumin and/or coriander work particularly nicely. 

  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 300g red split lentils 
  • extra-virgin olive oil 
  • 1 onion, finely chopped  
  • 2 large garlic cloves, thinly sliced 
  • 1 heaped tsp ras el hanout 
  • ½ tsp ground turmeric 
  • 1 medium sweet potato (approx. 200g), peeled and chopped into small cubes
  • 1 small carrot (approx. 50g), peeled and chopped into small cubes 
  • 1.25l vegetable stock 
  • ½ lemon, juice (or more, to taste)

To serve: 

  • 1 large handful fresh flat-leaf parsley, finely chopped 
  • 1 large crispy onions
  • pinch of chilli flakes, optional 

Instructions

  1. Wash the lentils until the water runs clear, then set aside. This can take up to six or seven washes as red lentils can be quite dusty. 
  2. Heat a splash of extra-virgin olive oil in a large saucepan set over a medium heat. Add the onion and season with a pinch of salt. Cook, stirring occasionally, for 5 minutes, or until softened.
  3. Add the garlic and cook, stirring frequently, for 1 minute, then add the ras el hanout and ground turmeric and cook, stirring frequently, for 30 seconds. 
  4. Add the sweet potato, carrot and vegetable stock and season well with salt and pepper. Turn the heat up to medium-high and bring to a simmer, then cover, turn the heat down to medium/medium-low and simmer for 30 mins, or until the lentils, sweet potato and carrots are nice and soft. 
  5. Transfer to a blender and blitz until smooth. I like a thick soup. If you don’t, thin it out with vegetable stock, then pour the soup back into the saucepan set over a medium-low heat. Add the lemon juice and stir well to combine. Adjust the salt level to your liking.
  6. Divide the soup between bowls and top with the fresh parsley, crispy onions and a drizzle of extra-virgin olive oil, then tuck in and enjoy.  

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

4.5 2 votes
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Lindsey Wright
1 month ago

I’ve just made this soup for lunch today, a really lovely warming flavour, I topped mine with some grilled halloumi and chilli flakes

Patricia Romeo
1 month ago

This soup is absolutely delicious. I’m trying to hit five stars, but for some reason it won’t go past 4.5. The spices are just perfect. I’m on a soup making kick and have tried three of your soups this week. I shared them with friends at work and they all LOVED them! Your flavours are spot on.

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