Hearty vegetable and lentil soup

This feel-good soup goes up a notch, seasoned with a hint of citrus in the form of coriander-blended yoghurt.

  • 25 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print
Hearty vegetable and lentil soup


  • 1 tablespoon olive oil
  • 2 medium (300g) brown onions, chopped
  • 2 cloves garlic, quartered
  • 2 trimmed (200g) stalks celery, chopped coarsely
  • 2 medium (240g) carrots, chopped coarsely
  • 2 medium (500g) parsnips, chopped coarsely
  • 1 large (500g) kumara, chopped coarsely
  • 1 tablespoon curry paste
  • 2 cup (500ml) salt-teduced vegetable stock
  • 1 litre (4 cups) water
  • 1 cup (200g) red lentils
  • 1 1/2 cup (375ml) boiling water, extra
  • 2 slices burgen bread, to serve
Coriander yogurt
  • 200 gram low-fat yoghurt
  • 1/4 cup coarsely chopped fresh coriander


  • 1
    Heat oil in a large saucepan, cook onions, garlic, celery, carrots, parsnip and kumara for about 10 minutes or until vegetables start to soften. Add curry paste, cook until fragrant.
  • 2
    Add stock, the water and lentils, bring to the boil. Reduce heat, simmer for about 25 minutes or until vegetables and lentils are soft.
  • 3
    To make coriander yoghurt meanwhile, blend half the yogurt with the coriander until smooth; stir in remaining yoghurt. Refrigerate until required.
  • 4
    Blend or process soup in batches until smooth. Return soup to a clean pan; stir in extra boiling water and bring to the boil.
  • 5
    Ladle soup into serving bowls, top with coriander yogurt and a little freshly ground black pepper, if desired. Serve with toasted bread, cut into six servings.


Suitable to freeze. Not suitable to microwave.

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