There are some days when you are craving for a hearty and flavorful soup, this is the perfect recipe for you. I am not a vegan but I found this vegan soup is extremely delicious! Of course you can add sausage if you want. I am also using canned lentil in this recipe, but if you are using uncooked lentils you might need simmer the soup for a bit longer. Add any desired greens you like. I tried chinese cabbage and spinach, they both taste great but spinach is still my favorite!


3-4 servings


Preparation: 10 mins
Cooking: 45 mins


1/4 cup olive oil
1 onion (chopped)
2 carrots (chopped)
4 gloves garlic
1 tomato (diced)
2 tsp cumin seeds
1 tsp curry powder
1/2 tsp dried oregano
1 cup lentils (canned)
3 cups vegetable stock
1 cup water
A pinch chili flakes
1 tbsp tomato paste
1 cup bok choy/ spinach (chopped)
1 tbsp lemon juice
salt & pepper


  1. Warm up olive oil in the pot over medium heat. When the oil starts shimmering, add onion and carrots. Cook until the onions become soft and translucent for about 5 minutes.
  2. Add in cumin seeds, garlic, curry powder and oregano. Stir well and cook for about 1 minute. Add tomato paste and chopped tomatoes. Cook for a few couple of minutes to soften the tomato and increase flavour.
  3. Add lentils, vegetable stock, water and chili flakes. Bring everything to a simmer. Bring the heat to low and cook for 30 minutes.
  4. Transfer half of the soup into the blender to purée. Pour the purée back to the soup. Bring the heat back and add the greens. Cook for 2-5 minutes depends on the kind of greens.
  5. Remove from the heat and add in lemon juice. Add salt and pepper to taste. Serve while the soup is warm!

The soup can be preserved in the fridge for about a week. It gets even more flavorful the next day, or save in the freezer for several months.