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Recipe of the Month - Spicy Lentil Soup

We're trying out a new feature here on our website - recipe of the month. We would like to inspire people to make the most of the produce from their local shops and gardens, and we have some talented cooks in our ranks!

We couldn't start this off with anything other than Maureen's spicy lentil soup - a firm favourite at our green fairs and Christmas markets. Just the thing whilst the weather is chilly!

Bowl of soup with parsley garnish and lemon on an olive-patterned worktop

Spicy Lentil Soup (vegan)


2 tablespoons oil

2 chopped onions

2 crushed garlic cloves

225g / 8 oz red lentils

1 litre / 1.75 pints stock

1 bay leaf

½ teaspoon ground ginger

½ teaspoon ground turmeric

2 teaspoons curry powder

salt and pepper

lemon juice and parsley to garnish


  • Heat the oil in a pan and cook the onions and garlic until soft but not coloured.

  • Add the stock, lentils and all the herbs, seasoning and spices.

  • Bring to the boil and simmer gently for about 45 minutes, stirring occasionally.

  • Prior to serving, adjust seasoning to your taste and sharpen with lemon juice.

  • Serve sprinkled with chopped parsley.

  • Best made a few hours before serving and reheating. Will thicken if left overnight, but can be thinned by adding a little oat / soya milk.

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