Home > Recipes > Red lentil soup
  • 2.5 serves of vegetables per 
  • serving
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1 tbsp olive oil
1 onion, diced
2 cloves garlic, crushed
½ tsp ground cumin
½ tsp ground coriander
¼ tsp cinnamon (optional)
¼ tsp turmeric (optional)
2 sweet potatoes, peeled, cut into 2cm pieces
1 large carrot, diced
2 stalks celery, diced
1 cup dried red lentils
1.5L reduced-salt vegetable stock*
1 zucchini, grated
Salt & pepper
Reduced-fat natural yoghurt*
Coriander leaves (optional)

* Gluten free if using a gluten-free stock and yoghurt

Savvy swaps

You can swap:

Extra carrot



Step 1
Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring frequently until the onion softens.

Step 2
Add the spices and cook for 1 minute.

Step 3
Add the sweet potato, carrot, celery, lentils and stock to the pan, and stir well to combine.

Step 4
Increase heat to high and bring to the boil. Reduce heat to medium, cover and cook, stirring frequently for 20-25 minutes or until the lentils are tender.

Step 5
Stir in the zucchini, season with a little salt and pepper and cook uncovered for 5 minutes.

Serving suggestions:

  • Serve topped with a swirl of yoghurt and chopped coriander if desired.
  • Blend for a smooth soup.

Food safety tip: If you are packing for lunch, soup needs to be kept hot so pack in a thermos.




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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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