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RECIPE: Lentil Soup

Winter is bloody cold and expensive. But lentil soup is cheap, delicious and warming. Keep your grocery and heating bill down, and your tummy full with this zesty lentil soup.


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 carrots, chopped
  • 1 cup celery, chopped finely
  • 2 cups green or brown dried lentils, soaked and sprouted
  • 6 cups vegetable stock
  • 1/2 tsp cumin
  • 1/2 tsp coriander powder
  • 1 1/2 tsp paprika powder
  • Lemon juice and zest, to serve
  • Salt and pepper, to serve
  • Your favourite herb (dill, basil, coriander—whatever you want!), chopped


  1. Soak your lentils. Add them to a bowl with enough water to cover them, and cover with a tea towel. Let them soak for at least 24 hours, but a couple of days if you'd like to sprout them*.
  2. Fry up your veggies. Heat the oil in a large saucepan over medium heat. Add the onions and stir fry until soft and translucent, about 5 minutes. Add the garlic, carrot and celery and cook for 10 minutes.
  3. Spice up your life. Add the cumin, coriander and paprika.
  4. Got a soup maker? At this point, if you have a soup maker, add everything from the pan plus the stock and lentils and set it to the smooth setting. Sit back, chuck on Netflix and skip to step 6.
  5. No soup maker? No problem. Add the lentils and stock to the saucepan and bring to a boil. Drop heat and simmer for 40-45 minutes or until lentils are soft. If you like your soup smooth, use an immersion blender.
  6. Serve up. Add the juice of half a lemon, salt and pepper, herbs and lemon zest. Enjoy!

Hot tip: Add the zest! It makes it amazing.

*Why sprout your lentils? Sprouted lentils neutralise phytic acid, making them easier to digest and increasing the bioavailability of B and C vitamins, according to this article from Harvard.


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