Mixed Veg and Lentil Soup

Its winter! And what does winter mean? SOUP!

The warmth and happiness one feels eating a good soup, to me, is unparalleled.

This soup was inspired by the concept of minestrone, and the fact that soup mix was on sale at my local supermarket.

The soup mix I used was a mixture of barley, yellow split peas, green split peas and red lentils. It requires soaking and a LONG cooking time, but it truly is worth it! One bowl can fill you up and make you feel pretty amazing.

What you’ll need

  • 1 packet soup mix (500g) – washed and soaked for, well as long as you’d like, the packet said overnight/8 hours. I soaked it for 3 days. Why? I knew I’d be busy in the first half of the week so I soaked it on Sunday night and left it in the fridge until I needed to use it. I’d recommend changing the water everyday though.
  • Pretty much any veg you see fit for a soup, chunkily diced, I used:
    • Potato
    • Sweet Potato
    • Carrot
    • Peas
    • Cauliflower
    • Corn/ Baby Corn
    • Beans
    • Capsicum (not your typical soup vegetable, but I had one in the fridge)
  • Tomato Paste (2 Tbsp). Alternatively using something like plain Italian passata and about 1 cup of it is also fine.
  • Bay Leaves (x2) torn
  • Pepper corns (about 5)
  • Red chilli powder
  • 1 Onion
  • 2 tsp minced Ginger
  • 2 tsp minced garlic
  • For more heat add chilli flakes or a couple of green chillies.
  • Lots of water. Boil the kettle – life is always easier
  • 2-3 vegetable stock cubes
  • Italian Herbs ( I didn’t have sage when I made this soup but it would have bee
  • Ground Cumin
  • Ground Coriander Seeds
  • Ground Nutmeg
  • Garam Masala
  • Ground pepper
  • Turmeric
  • Salt to taste


  1. Chop up your vegies and/or if your using frozen vegies have them ready
  2. Blend your onion, garlic and ginger into a fine paste. If using green chilli add this to the blender. You can also add your bay leaves if you prefer they be shredded
  3. In a large pot, place a few tablespoons of oil. Add in blended onion mixture. Sauté off until cooked
  4. Add herbs and spices and mix through.
  5. Add Tomato paste and about 1 cup boiled water or pour in passata. Mix and sauté for about 1 min
  6. Add soaked soup mix. Pour enough boiled water to cover the entire mixture by about 3 cm.
  7. Add 2 stock cubes and mix well.
  8. Add potato and sweet potato and any other veg that may take a while to cook.
  9. Allow to boil for about 30 minutes
  10. Taste and add stock cube, more spices, salt and pepper as necessary
  11. Add all other vegies
  12. Allow to cook until fairly thick and all vegies and soup mix are cooked
  13. To serve, if you feel the soup is a little thick, add water, salt and pepper to taste and warm for 1 min in the microwave.

You can also freeze the soup, as the thick mixture. When heating from cold, I recommend adding water, salt and pepper to taste and putting it in the microwave on 50% power for 5 minutes


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