Spiced Vegetarian Lentil Soup

From Jeanette's Healthy Living.

This soup is fairly spicy and quite thick, so halve the cayenne pepper for a milder soup, and add more stock if you like. I would highly recommend drizzling some coconut milk and sprinkling some crunchy apples and toasted walnuts on top.


  • 1 cup leek, diced
  • 1/2 cup celery, diced
  • 1/2 cup carrot, diced
  • 3/4 cup yam, diced
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 cup red lentils
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 2 bay leaves
  • 6 cups vegetable stock
  • salt and pepper, to taste
  • Garnishes: coconut milk, chopped apples, toasted walnuts


  1. In a medium saucepan, heat the oil over medium heat until shimmering.
  2. Sweat the leek, celery, carrot and yam until translucent, about 5 minutes.
  3. Add garlic, lentils, spices, bay leaves and salt and pepper.
  4. Cook, stirring constantly, until fragrant, 1-2 minutes.
  5. Add vegetable stock, increase heat to medium high, and bring to a boil.
  6. Reduce heat and simmer, uncovered, for 20-25 minutes, or until vegetables are soft and the lentils are breaking apart.
  7. Remove from heat, remove bay leaves and use an immersion blender or blender to puree until smooth.
  8. Reheat gently, season with salt and pepper.
  9. Garnish with coconut milk, chopped apples and toasted walnuts.