Vegan Recipes

Sopa de Lentejas-(Spanish Lentil Soup with Vegetables).

Sopa de lentejas is a Spanish lentil soup with vegetables that’s delicious and full of nutrients. Perfect for the cold season, this is a naturally vegan lentil soup the entire family is bound to fall in love with.

PREP TIME10 minutes

COOK TIME40 minutes

TOTAL TIME50 minutes


  • 2 tablespoons olive oil
  • 2 medium onion, diced
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 1 large parsnip, diced
  • 1 teaspoon Himalayan salt
  • 3 large garlic cloves, finely chopped
  • 2 teaspoons smoked paprika
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 x 400 g (14 oz) can chopped tomatoes
  • 2 medium potatoes, cubed (about 250 g) (8.8 oz)
  • 175 g (6 oz) brown or green lentils, rinsed
  • 2 bay leaves
  • 1 1/2 (6 cups) litres low-salt vegetable stock
  • 100 g (3.5 oz) baby spinach
  • Freshly ground black pepper, to taste


  1. Heat the olive oil in a large, heavy-bottomed pot such as a Dutch oven. Saute onion, carrot, celery and parsnip for 8-10 minutes over medium heat until the veggies soften.
  2. Add the salt and garlic and continue to cook for another minute until fragrant. Stir in the smoked paprika, fresh thyme and fresh rosemary and cook for a further minute.
  3. Next, stir in the chopped tomatoes, potatoes, lentils, bay leaves and stock. Bring to a boil, then lower the heat, cover the pot with a lid, and simmer for 25-30 minutes, stirring occasionally, until the lentils are cooked to your liking.
  4. Add the baby spinach and put the lid back for a minute to allow it to wilt. Season with freshly ground black pepper and extra salt if needed and serve with your favourite crusty bread.

Nutrition Information:





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