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
- 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.
- In a large pot, heat 2 tsp oil. Sauté the onion and garlic for about 5 minutes, until soft and fragrant.
- 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.
- 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.
- 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.
- 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.
