Lentil, Red Pepper and Cumin Soup
Prep time
Cook time
Total time
Serves: 4
  • 2 tbsp olive oil
  • 1 red onion, finely diced
  • 1 leek, washed and cut into a quarters, then thinly sliced
  • 2 celery sticks, diced
  • 2 carrots, peeled and diced
  • 2 red peppers (capsicum), halved, deseeded and diced
  • 3 garlic cloves, finely diced
  • 1 tsp ground cumin
  • 2 bay leaves
  • 3 sprigs thyme
  • 200 Puy lentils
  • 1.5 litres vegetable stock
  • salt and pepper, to serve
  • coriander or parsley, for garnish
  1. Heat olive oil in a large saucepan over medium-low heat. Add the onion, leek, celery and carrots and sweat gently for 10 minutes, stirring frequently.
  2. Add the diced capsicum, garlic, cumin, bay leaves and thyme and continue to sweat for another 10 minutes. The onions, leek and celery should now be translucent.
  3. Add the lentils, pour in the stock and bring to a simmer. Reduce the heat to low and cook, uncovered for 20 minutes or until the lentils are tender.
  4. Discard the herbs and taste for seasoning.
  5. Serve with chopped parsley or coriander and a drizzle or olive oil.
Recipe by A Kitchen Cat at https://akitchencat.com.au/lentilsoup/