Bright, nourishing, and packed with flavour, this is a perfect weeknight meal or cosy lunch during the colder months. The warmth of turmeric and smoked paprika blends beautifully with earthy lentils and vibrant kale, while fresh dill, parsley, and a splash of lemon juice lift the soup with brightness.

Method

• In a deep saucepan heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened. Add the garlic, turmeric, smoked paprika, cumin, and coriander. Cook for another 1–2 minutes until fragrant.
• Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes, stirring occasionally, until the lentils are tender and starting to break down.
• Blitz using a stick blender – the choice is yours to have completely smooth or chunky; I like it semi pureed!
• Remove from heat. Stir in fresh dill, parsley, and lemon juice. Taste and adjust seasoning with more salt, pepper, or smoked paprika if needed.
• Ladle into bowls, drizzle with a little olive oil, and sprinkle extra fresh herbs if desired.

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