Red Lentil and Veggie Soup


If there’s one thing I need more of, it’s time.  I don’t really like to spend my time in the kitchen more than is necessary because there’s a million other things I prefer to do.  Don’t get me wrong, I love cooking and creating new dishes, but my goal is always to make recipes that are quick and fuss free but still delicious.  Here’s proof.

Red Lentil and Veggie Soup

makes 3x 500 mL serves


1/2 medium brown onion, diced

2 cloves of garlic, crushed

2 medium carrots, chopped

2 medium zucchinis, chopped

3 cups chopped pumpkin

2/3 cup dried red lentils

1 tsp curry powder

1/4 cup coriander, roughly torn


Place all ingredients in a medium saucepan, add enough water to come two centimetres above the ingredients.  Turn heat on to low-med and cover.  Cook stirring occasionally until lentils and pumpkin are soft.  You may need to add more water if you prefer yours more soupy, I like mine thick.

When ready, season with freshly cracked pepper and a good quality salt (not table salt, that stuff is bad), and stir in coriander.

To serve, add some brown rice and a dollop of yoghurt.  I used coconut because it goes well with this soup.

See?  Quick, easy, tasty. Fuss free.


Peas, love and mungbeans



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