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Contrary to popular belief, a warming winter soup does not need marrow bones! You can warm up just as nicely with a flavourful vegan soup! Try our Vegan Red Lentil Soup and enjoy this dish with a glass of Leopard’s Leap Natura De-alcoholised Classic Red!

Vegan Red Lentil Soup


1 cup red lentils

1 tablespoon coconut oil

2 carrots, cut into small chunks

1 cup coconut milk

1 piece of ginger (about 5 cm), chopped

3 cloves garlic, minced

1 red onion, chopped

1 sweet potato, cut into small chunks

4 cups vegetable stock

2 teaspoons curry powder

1 tablespoon fresh lemon juice

2 spring onions, chopped

¼ cup fresh flat-leaf parsley, chopped

2 tablespoons roasted pumpkin seeds

salt, to taste

black pepper, to taste


In a large pot, heat the coconut oil and sauté the onions for about 3 minutes. Add the garlic and ginger and cook for another minute. Then add the carrots, lentils, sweet potato and curry powder.

After 2 minutes, deglaze with the vegetable stock. Cover with a lid and cook for 15 minutes. Season with salt and pepper.

When the vegetables and lentils are tender, transfer the soup into a blender. Puree until very smooth.

Pour the soup back into the pot. Reheat and season again with salt and pepper. Add the lemon juice. Serve with the parsley, spring onions and pumpkin seeds.

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