Vegan Tomato Lentil Soup

Chantal Brodrick is a personal trainer based in Sydney.I met her last March(2012) and ever since my weight has been dropping down 🙂  I should say the classes with her at my local gym was the turning point of my healthier life. 🙂 Love her classes-so much energy in there 🙂 Thank you so much Chantal for everything you have done. This is one of the vegetarian recipes Chantal had given me when I mentioned to her that I am vegan. I have veganised it and it’s so healthy 🙂

You need

  • 1 cup of red lentils
  • 3 tomatoes-blend in a blender
  • 2-3 sun-dried tomatoes-finely chopped
  • 3 cups vegetable stock+ extra water (if needed)
  • 1 onion-finely chopped
  • 1 garlic-finely chopped
  • Salt& Pepper-as needed
  • 2 tsp rice bran oil
  • Coriander/parsely- few leaves finelt chopped
  • Turkish bread



  • In a stock-pot , heat oil, add onion, garlic and fry until onion is soft.
  • Add in Kale and spinach-fry until they shrink
  • Add lentils, tomatoes, sun-dried tomatoes, vegetable stock and bring it to boil.
  • Reduce heat and simmer for 30-45 mins until lentils are creamy and soft.
  • You could blend it for finer texture but I love it as it is.
  • Serve with Turkish bread 🙂

South African Split Pigeon Pea Soup-3 main ingredients only

I was away for a month in South Africa volunteering with lions (Excuse for not blogging regularly) Had the most amazing time of my life :D. Got to do lot of adventure activities-one of which was cage diving with sharks at Gaansbaai , Cape town.

It was a freezing cold day and had to jump into the water, do up-down up-down like 200 times, it was exhausting. Back on shore, the tour company that took us into the ocean had this vegetable soup ready to warm us up. No offence – I thought Australia was the biggest meat eating country. I was wrong. It is South Africa. Finding vegan food is a challenge there :P. Anyways, I did my normal questioning with the ladies there – Any chicken stock,butter, cream blah blah blah? The lady who made the soup said it had only lentils, potato and carrots. NOTHING ELSE. I had a mouthful of the soup and man, it was the best soup I have ever had. Got the recipe from the ladies.


  • Split pigeon pea-1/2 cup soaked in hot water for 30 mins and boil until its mushy
  • Carrot grated-1
  • Potato grated-2



  • Add all the ingredients, lower the heat and cook on low flame for like 40 mins. Keep adding water to retain the soup consistency
  • Add salt and pepper and that’s it 🙂 Yummy soup. No oil or stock.
  • Deepa of Spice Rack blog had added a green mango for sourness. You could do that too 🙂

Creamy vegan lentil soup

Creamy vegan lentil soup


  • Soup mix (from supermarket) – had yellow lentils, barley, pigeon peas-1 cup
  • Tomato-1 cubed
  • Onion-1/2 cubed
  • Red quinoa-1/4 cup
  • Garlic pods-2
  • Vegetable stock cube-1
  • Chives- a handful
  • Salt, pepper-to taste
  • Water-3-4 cups


  • Soak soup mix for 6 hours and pressure cook  with all the other ingredients except salt and pepper.
  • Once cool, blend them all together and add salt & pepper and heat it in a saucepan. Don’t boil it, keep on flame until it froths around the corner.image
  • Note: Make sure you have it immediately and do not keep it overnight. Barley aids in yeast formation.

Serves:2-3 people