Spicy Lentil Soup

Wifey whipped up a batch of this stuff tonight, and boy, was it super tasty! Everyone agreed it was a winner, and in these cooler months, you will surely be among them!

  • 2 tsp Vegetable Oil
  • 1 Medium brown onion chopped finely
  • 2 cloves garlic crushed
  • 2.5cm piece fresh ginger, grated
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried chilli flakes
  • 375g pumpkin chopped coarsley
  • 1 stalk celery trimmed sliced thickly
  • 3/4 cup red lentils
  • 400g canned chickpeas rinsed & drained
  • 400g canned diced tomatoes
  • 3 cups water
  • 3 cups vegetable stock
  • 1/3 cup finely chopped fresh flat-leaf parsely


  1. Cook onion, garlic, ginger, spices and chilli until smelling good
  2. Put mixture into a slow cooker adding everything else.
  3. Cook covered on low for 6 hrs or until cooked to your taste
  4. Before serving sprinkle soup with parsley
  5. Serves 6

Nutritional count per serving

3.9g total fat (0.8 g saturated fat)

815KJ (195 cal)

23.5g Carbs

12.4g Protein

7.9g Fibre

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