28-10-20 | Food | dinner |

Richly filled lentil soup to satiate you this winter

Don’t you just love the cosiness that winter brings? I can really enjoy to simply spend my nights at home while binge watching my favourite series under a blanket on the couch. To keep warm I like to have some warm soup with that – that’s my kind of winter feelings! And winter means I’m hungry like all the time, so this richly filled lentil soup is the ideal meal.

I’m a big fan of soup because you can add so many healthy ingredients to it and it’s filling. And that is definitely what I need after all the holiday celebrations last month 😉 I’m all into the Geluksfactor10 mode again right now, so I wanted to make something delicious that fits this just right. And this lentil soup does the part! I’m going for mostly plant based food at the moment, so this is a vegan recipe. 

“First we eat soup, then we do everything else”

I chose to add legumes to make it a filling meal. Legumes contain fibre, protein and other healthy nutrients. It is the term for beans, lentils and chickpeas. You can buy them in a can, jar or dried. The dried ones need to soak first. If you go for a can or jar, make sure that it doesn’t contain all kinds of unnecessary additives and large amounts of salt. This recipe for a lovely lentil soup also contains chickpeas and white peas so it’s packed with protein and the good kind of carbs! It’s really easy to make and you only need a few spices to get that lovely taste. Try it out for more warming vibes on a winter day!

With love,


– 1 onion
– 2 garlic cloves
– 1 tsp. fresh ginger
– 1 red pepper
– 1 tsp. garam masala
– 1 tsp. cardamom
– 1 tsp. cumin
– 1/2 tsp. cayenne pepper
– 1 large carrot, cut into slices
– 1 stalk of celery, cut into pieces
– 190 gram red lentils
– 1 can tomato cubes
– 1 can chickpeas
– 1 can white peas
– 1 liter veggie bouillon
– Fresh coriander
– Pepper and salt
– Olive oil


Energy: 99,1 kcal
Carbs: 16,7 g
Protein: 6,2 g
Fat: 0 g
Fiber: 3,4 g


  1. Cut the onion, garlic, ginger and pepper into small pieces and fry in a soup pan with some olive oil.
  2. Add the spices and then the carrot and celery. Fry for another minute.
  3. Then add the remaining ingredients (except the fresh coriander, pepper and salt) and bring to a boil.
  4. Let it boil for about 15 minutes and lower the fire.
  5. Bring to taste with some salt and pepper. Serve the soup with a bit of fresh coriander as topping.

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  • kirsten

    Hi Carolina, hoe groot is jouw schaal? Ofwel, hoeveel kommen haal jij hier uit? Ben even benieuwd, heb de soep gepureerd en getopped met wat Griekse yoghurt, zo lekker, kan de hele pan wel op 😉

    • C

      Ben ik ook wel benieuwd naar! Ik zie dit bij geen enkele soep recept staan, op basis van hoeveel porties het is berekend 🙂

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