Hearty Vegetable and Lentil Soup

Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

From The Australian Women's Weekly July issue featuring diabetic recipes. Times are estimates. Suitable for freezing. Per serve - 1360kj, 16g protein, 6g fat (1g saturated), 45g carbohydrate, 12g fibre, 500mg sodium and low GI

Ingredients Nutrition


  1. Heat oil in a large saucepan, cook onions, garlic, celery, carrots, parsnip and kumara for about 10 minutes or until vegetables start to soften. Add curry paste and cook until fragrant.
  2. Add stock, the water and lentils, bring to the boil.
  3. Reduce heat, simmer for about 25 minutes or until vegetables and lentils are soft.
  4. CORIANDER YOGHURT - Meanwhile blend half the yogurt with the coriander until smooth; stir in remaining yogurt. Refrigerate until required.
  5. Blend or process soup in batches until smooth. Return soup to a clean pan, stir in extra boiling water and bring to the boil. (If using a stick/immersion blender you can do it in the pot and then had extra boiling water.).
  6. Ladle soup into serving bowls, top with Coriander Yoghurt and a little freshly ground black pepper, if desired.
  7. Serve with toasted bread cut into six servings.
Most Helpful

Thanks for sharing this delicious soup. Felt full n healthy after eating it. Only change was to omit parsnip as we didn't have it, am sure it would've been a lovely addition :-) Also skipped the coriander as I don't enjoy it, but will definitely make this again.

MrsSPheonix October 31, 2007

I made this soup for mom when she came in to town. I love red lentils as they give a softer flavor than the brown. Although Love the brown as well. I used potatoes as opposed to parsnips ( they did not lot good at the store), sweet potatoe (kumaro), chicken stock from freezer, and curry powder. I loved the flavors and the taste of the soup. Well defined. I think it is the pureed soup part that I may be off with. I love textures in my soups being a country gal. I will make this again as it just tastes so good and get used to the pureed feeling. Mom and DH did like it. DH is also a chunky soup lover but said this is good. I think next time I will leave full bodied and try that way. My favorite part was the yogurt topping. WOW what a game changer. I will use this again on regular lentil soup and maybe a few others. It gives a tangy taste just sets your mouth to smiling when mixed with the softness of the soup. mmm mmm Made for Aus/NZ April 2013

Chef1MOM-Connie April 19, 2013

I made this using what I had subbing curry powder for curry paste and rice for the lentils. I had no idea until it was time to add the lentils that I didn't have any. I really liked it and realized that I love pureed soups. I have looked eveywhere for curry paste and brown lentils but can't find them at any of the local grocery stores. Made for I Went to the Market Tag 2010.

Margie99 December 14, 2010