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Classic vegan lentil soup

Quantity :


Cooking time :

30 minutes

Preparation time:

15 minutes


2 tbsp olive oil
1 leek, white and pale green parts, diced
2 carrots, diced
1 celery branch, diced
2 garlic cloves, minced
2 tsp ground cumin
2 tsp curry powder
¼ tsp chilli powder
½ tsp salt
1 (398 ml) can of diced tomatoes
1½ cups red lentils
7 cups vegetable broth
1 cup Liberté Dairy-Free Plain yogourt

¼ cup coriander leaves


  1. In a large pot, over medium heat, sweat the leeks, carrots and celery in the olive oil for 3–5 minutes. Add the garlic, salt and spices, and stir for another 1–2 minutes.
  2. Add the can of tomatoes, lentils and vegetable broth. Bring to a boil and then reduce to a simmer for 25–30 minutes until the vegetables are tender and the lentils cooked.
  3. At this point, you can blend the soup to the desired consistency or leave chunky. Reduce the heat to low and add the yogourt. Serve immediately with fresh coriander leaves.
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