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This chunky vegan veggie and lentil soup is so hearty, warming and delicious. It's a real winner when you're trying to be a bit more healthy!


2 people

Total time

40 minutes


  • 1 large carrot (diced)
  • 1 small Onion (diced)
  • 3 small celery sticks (diced)
  • 1 tbsp avocado butter (Or olive oil)
  • 2 cloves garlic (minced)
  • 1 inch fresh ginger
  • 750 ml vegetable stock
  • 1½ tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • 60 g green lentils
  • 50 g kale (chopped)
  • 1 tsp salt
  • pepper to taste


  1. In a saucepan melt the avocado butter on medium heat, add the onion, carrot, celery and garlic and cook until the onion is nice and glossy.
  2. Add all the spices and give it a good stir. Grate the fresh ginger into the saucepan, add the vegetable stock and bring to the boil.
  3. Add the green lentils and follow the instructions of the pack you are using in order to cook them (normally they will need to simmer for about 15-20 minutes).
  4. Add the salt and season with black pepper. When the lentils are nearly cooked stir in the kale for a few minutes.
  5. Serve with crusty bread. Enjoy!
  6. View the recipe instructions at Globe Scoffers

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