Sink your spoon into this soup, and feel nourished from inside out. This soup gets even better the next day, once all the spices have infused.

Benefits: Lentils provide an excellent source of protein, fiber, and phytoestrogens. Turmeric has anti-inflammatory benefits and kale is an excellent source of vitamins, minerals and fibre.


1 onion

1tsp olive/ coconut oil

2 garlic cloves

a thumb size of fresh ginger

2 tsp turmeric powder/ thumb size if the fresh root

1tsp cumin seeds

1/2 tsp cinnamon

1/2 tsp nigella seeds (optional)

1/2 tsp fenugreek seeds (optional)

200g red lentils

1.5 ltr boiling water with 1 dessertspoon of veg stock powder (I use marigold boullion).

1 handful coriander chopped

2 handfuls spring greens/ kale, shredded finely.

I/2 tin chickpeas

4 chopped tomatoes.

1 lemon or lime.



  • Chop onion, fry on medium heat with coconut/ olive oil until translucent

  • Add cumin, cinnamon, fenugreek and nigella seeds. 
Grate ginger, garlic, and turmeric (if using fresh). Add these to the pan, along with the lentils and stir for 1 minute, then add the boiled water, and veg stock

  • Allow to come to boil, then turn down to simmer for 15- 20 mins

  • At this point, take out half the soup and blend or mash until smooth

  •  Return to the pan and add the greens, chopped tomatoes, and chickpeas

  • Cook for further 7 minutes, then remove from heat

  • Stir in coriander, squeeze over with lemon or lime and swirl in a spoon of yoghurt (if you fancy it)

  • Season with salt and pepper and enjoy