Spiced Lentil Soup


Matt Sinclair


4 people


  • ¼ cup Cobram Extra Virgin Olive Oil
  • 1 tin Coles brown lentils, drained and rinsed
  • 1 Litre Massel liquid Vegetable Stock
  • 4 cloves garlic, grated
  • 1 tsp. KEEN’s Curry Powder
  • ½ KEEN’s Chilli Powder
  • 1 Tsp. ground cumin
  • 1 Tsp. sweet paprika
  • 1 Tbsp. fresh thyme leaves
  • 1 tin Ardmona Crushed Tomatoes
  • 1 brown onion, chopped
  • 1 zucchini, chopped into 1 cm pieces
  • 2 carrots, chopped into 1cm pieces
  • 1 bunch Tuscan kale, roughly chopped
  • ¼ cup parsley leaves, finely chopped
  • Salt and pepper


  • Heat oil in a large saucepan over a medium heat.
  • Add onions and carrots and sauté until soft and translucent, approximately 6 minutes, stir often.
  • Add garlic, paprika, KEEN’s Curry Powder, cumin and KEEN’s Chilli Powder stir to combine and cook for a further 1 minute to release the aromatics.
  • Add diced tomato, stir and cook for a further 2-3 minutes.
  • Add stock and bring to a simmer, follow with the lentils, kale, zucchini and thyme, season with a generous pinch of salt and pepper, lid on and continue to simmer for 10 – 15 minutes. Taste and adjust seasoning if required.
  • Divide into serving bowls and garnish with fresh herbs, lemon and crusty bread.

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