This is one super hearty, protein-packed soup – the kind of soup that’s a meal on its own and keeps you full for ages. And that’s why I love it!
The combined spices – cumin, chilli and cinnamon – bring warm, earthy, aromatic flavours, with just a hint of spice. Then the parsley gives it a wonderful fragrant lift. Its miles away from the blended, bland tinned lentil soup we got as kids, though funnily enough I kind of liked that too.
This soup is packed full of goodness and is super delicious, so be warned – if you make it once, it may just become one of your favourite meals. It’s definitely one of mine.
Spiced Green Lentil Soup with Aromatic Parsley
- 1 large onion, finely chopped
- 1 large carrot, diced small
- 2 stalks celery, trimmed and chopped
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
- 1½ teaspoons ground cinnamon
- ½ teaspoon chilli powder
- 480g | 4 cups cooked, strained green lentils (equivalent in the UK to 2 tins)
- 2 tablespoons tomato puree
- 720ml | 3 cups vegetable stock
- 1 bunch |1 cup roughly chopped parsley
Makes 6 bowls
- Drizzle a little oil into a large, deep frying pan, add the onions and fry over a medium heat until they turn translucent.
- Add the carrots, celery and garlic, and cook for another 5 minutes or so.
- Next stir in the cumin, cinnamon, and chilli powder and cook briefly until fragrant, for about a minute.
- Add the cooked lentils, tomato puree and vegetable stock, bring to the boil then simmer uncovered for 20 minutes adding salt and pepper to taste.
- Take off the heat, stir in ¾ of the parsley and you’re ready to serve.
- Sprinkle the remaining parsley on the top of each bowl for decoration.