Spiced vegetable and lentil soup

Cumin, coriander, paprika and chilli make Bill Grangers hearty soup a real winter warmer
By Bill Granger
Spiced vegetable and lentil soup
  • Rating:
  • Serves: 4-6
  • Cook Time:
  • Prep Time: 25 minutes
  • Effort: easy


  • 1 kg mixed winter vegetables, such as carrots, parsnips and celeriac, peeled or well scrubbed, cut into 3cm cubes
  • 500 g butternut squash, peeled, seeds removed, cut into 3cm cubes
  • 750 g tomatoes, quartered
  • 6 cloves garlic, peeled
  • 1 small carrot, chopped
  • 4 tbsp olive oil
  • 1/2-1 tsp dried red chilli flakes
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp paprika
  • 1.25 litres vegetable or chicken stock
  • 180 g red lentils

To serve

  • plain yogurt
  • sumac, for sprinkling
  • parsley or coriander leaves, for sprinkling
  • crusty bread


1. Preheat the oven to 180C/160C fan/Gas 4. Put the winter vegetables, butternut squash, tomatoes, garlic and small carrot in a large flameproof casserole dish. Drizzle with the olive oil, sprinkle with the spices and season with sea salt and ground black pepper. Cover and bake for 1½ hours, or until the vegetables are soft.

2. Remove the casserole from the oven, roughly mash the vegetables with a fork or potato masher and stir in the stock. Put the casserole on the stovetop over a medium heat and bring the soup to the boil. Add the lentils, reduce the heat to low and simmer for 15-20 minutes until the lentils are tender. Add a little extra stock or water if the soup becomes too thick.

3. Season the soup to taste then ladle it into bowls. Top each portion with a dollop of yogurt, a sprinkle of sumac and some parsley or coriander, if desired, and serve with crusty bread.

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