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Lentil, lemon and spinach soup - World Vegan Day recipe

Today, 01 November marks World Vegan Day! To celebrate, we've got a tasty soup recipe to warm you through the autumn and winter months. p24 Lentil, lemon and spinach soup.jpg

Serves 2

  • 2 tbsp olive oil 
  • 2 medium onions (160g), chopped
  • 3 celery sticks (160g), trimmed and chopped
  • 1 garlic clove, chopped
  • 1 tsp ground turmeric
  • 160g dried green lentils
  • 750ml vegetable stock
  • Juice of 1 lemon
  • 160g spinach, fresh or frozen
  • Salt and freshly ground black pepper

To serve

  • A few dollops of vegan yoghurt (optional)
  • 1 avocado (160g), sliced or mashed
  • Toast
  1. Heat the oil in a medium saucepan over a low heat. Add the onion, celery, garlic and turmeric. Season with salt and pepper. Cook for 5-10 minutes, stirring occasionally, until the vegetables are soft and the onions are just beginning to turn translucent.
  2. Add the lentils to the saucepan and stir them thoroughly into the onion mixture. Pour in the stock, increase the heat and bring to a boil with the saucepan partially covered with a lid. Reduce the heat and let the soup simmer, covered, for a further 15 minutes. Stir regularly and check to see if the lentils are soft and beginning to break apart. If not, keep the soup simmering with the lid on for 5 more minutes. Squeeze the lemon juice into the soup and add the spinach, stirring over a low heat until the spinach has wilted.
  3. Remove the soup from the heat and blend with a hand blender or in a food processor until you have reached the desired consistency. Stir in a dollop of vegan yoghurt and serve with avocado on toast on the side

Recipe sourced from Soupologie 5 a day soups: Your 5 a day in one bowl by Anastasia Argent (Kyle Books, £16.99,