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Spiced Vegetable Lentil Soup


  • 2 medium potatoes
  • 1 small sweet potato
  • ¼ pumpkin
  • 1 carrot
  • 1 canned no added salt lentils drained and rinsed
  • 2 tbsp veg stock paste
  • 2 tbsp spicy tandoori paste
  • ½ tsp smoked paprika and extra for topping (optional)
  • 4 cups of water
  • ½ cup Cocobella natural coconut yoghurt and 1tbsp for topping


  1. Chop all vegetables and set aside. Mix vegetable stock paste with water.
  2. Place a pot on the stove over high heat, add liquid stock and vegetables.
  3. Bring to boil and cook for about 20 minutes, or until all vegetables are soft.
  4. Add in tandoori paste and smoked paprika, stir to incorporate. Reduce to a simmer,
  5. and cook for a further 15-20 min.
  6. Transfer to a blender, or use a bar mix to blitz the soup. Can leave chunks if desired.
  7. Add canned lentils and coconut yoghurt, stir until well mixed in.
  8. Serve hot, and add 1 tbsp of coconut cream to top.

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