Winter Roast Veg & Lentil Soup

June 17, 2025
Posted in Recipes
June 17, 2025 Kate Morland

Winter Roast Veg & Lentil Soup

There’s something so comforting about a steaming bowl of soup on a chilly winter day — especially one that’s packed with seasonal goodness. This Roast Veg & Lentil recipe is nourishing, vibrant, and full of flavour, with a creamy swirl of coconut and a crunchy sprinkle of homemade dukkah to take things up a notch. Whether you blend it smooth or leave it chunky, it’s the kind of recipe that makes you feel good from the inside out — perfect for a weeknight dinner or a meal prep staple.

Ingredients

  • 6 cups of seasonal vegetables, finely diced
    • Carrot, parsnip, orange kumara or potato, pumpkin
  • 1 tsp ground cumin
  • 1tbsp ground coriander
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 tsp olive oil
  • 4 tbsp tomato paste
  • 2x 400g cans of chopped tomatoes
  • 1 tsp salt
  • 1 tbsp honey or date puree
  • 2 cups boiling water
  • 3/4 cup red lentils, rinsed
  • 1 1/2 cup chopped broccoli or cauliflower
  • 1 cup silverbeet, finely chopped (optional)

Dukkah Ingredients – for serving

  • 1/4 cup sunflower/pumpkin seeds
  • 1/4 cup almonds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp fennel seeds (optional)
  • 1 tsp sesame seeds

Other options for serving

  • Coconut cream or greek yoghurt
  • chopped parsley or fresh herbs

Instructions

  1. Preheat oven to 180°C. Toss carrot, parsnip, kumara/potato, and pumpkin with cumin, coriander, and olive oil. Spread on a baking tray and roast for about 30 minutes, or until golden and tender.
  2. In a large pot, heat 2 tsp oil. Sauté the onion and garlic for about 5 minutes, until soft and fragrant.
  3. Stir in the tomato paste and cook for 1 minute. Add chopped tomatoes, salt, honey/date puree, boiling water, and red lentils. Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. Stir in the roasted vegetables, broccoli/cauliflower, and silverbeet (if using). Simmer another 10 minutes until lentils and greens are soft. Add extra water if needed for your preferred consistency.
  5. For the dukkah, Place all ingredients in a frypan and heat till seeds start to pop and brown up. You can crush this mix in a mortar and pestle for a milder flavour.
  6. Spoon into bowls, swirl in coconut cream, and top with dukkah and fresh parsley.

Notes:

  • Use a stick blender to lightly blend the soup, leaving some texture—or leave it fully chunky if you prefer.
  • Feel free to use whatever winter vegetables you have on hand. Swede, leeks, or turnips would work well too.
  • Want more protein? Add a drained can of chickpeas or top with Greek yoghurt instead of coconut cream.
  • This soup keeps well in the fridge for 4–5 days and freezes beautifully for up to 3 months.
  • Make extra dukkah and store it in a jar — it’s delicious sprinkled over eggs, avo toast, or roasted veg.
  • If you don’t have coconut cream, a swirl of natural yoghurt or even a drizzle of olive oil works as a rich finish.
  • Add a pinch of chilli flakes or smoked paprika for a subtle heat.