Hearty Lentil Delight Soup


“Hearty Lentil Delight Soup” conveys the heartiness and satisfaction of the dish while highlighting the deliciousness of the lentils.




  • 1 cup dried lentils (any colour)
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cups water
  • 2 vegetable stock cubes
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut cream
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro or parsley for garnish (optional)


  1. Rinse the lentils under cold water and remove any debris. Set them aside.
  2. Heat the olive oil in a large pot over medium heat. Add the onions and sauté until they become translucent, about 5 minutes.
  3. Add the minced garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
  4. Dissolve the vegetable stock cubes in 4 cups of water, then pour the stock into the pot.
  5. Add the lentils, diced tomatoes (with their juice), cumin, coriander, turmeric, paprika, salt, and pepper to the pot. Stir well to combine.
  6. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes or until the lentils are tender.
  7. Stir in the coconut cream and continue simmering for an additional 5 minutes to allow the flavours to meld together.
  8. Taste the soup and adjust the seasoning if needed.
  9. Serve the lentil soup hot, garnished with fresh cilantro or parsley if desired. It pairs well with crusty bread or a side salad.