Soup is always a great option to choose when wanting to use up leftover veggies. It is quick and easy to make, nutritious (of course depending on what you put in it) and a great meal by itself or as a healthy snack. Try this fabulous recipe out for yourself.

Serves 4


350g dried split red lentils
1 can (400g) chopped tomatoes
1/2 cup white cabbage, finely sliced
1 medium carrot, peeled and grated
1 stalk fo celery, finely sliced
4 bay leaves (fresh or dried)
Juice from 1 lemon & zest
1 tsp ground cumin
1/2 tsp ground cinnamon
Pinch of nutmeg
1/2 tsp ground turmeric
1 inch fresh ginger grated
1 small chilli, deseeded and finely sliced (optional)
1 tbsp olive oil
1/2 tsp sea salt
Black pepper to taste
1/2 tsp truffle oil (optional but gives it that earthy smell and flavour)
Coconut yoghurt to serve (approx. 1 tbsp per person). You can use any plant-based yoghurt of your choice

Optional extras:
– you can add some black beans (cooked from a tin) for added protein
– grate some vegan cheese/parmesan on the top for added flavour


  1. In a large saucepan, add the oils and gently saute the cabbage until softened (10 minutes)
  2. Add all the spices and mix
  3. Add the lentils, bay leaves and tomatoes and 2 litres of just boiled water
  4. Bring to boil, the turn to a low head and gently simmer for 30 minutes
  5. When the lentils are tender, taste and season to taste (salt and pepper)
  6. Add the lemon juice and zest and mix
  7. Serve into individual soup bowls and top with yoghurt and garnish with some fresh herbs of your choice and fresh sliced chillis (if you dare)!

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