A hearty and warming soup.


  • 1 tbsp Coconut Oil
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • 400g carrots, diced
  • 140g red lentils
  • 2 tsp cumin
  • 3 tsp paprika
  • 1200ml hot vegetable stock
  • 1 tbsp Glenisk Natural 0% Fat Irish Strained Protein Yogurt
  • Salt & Pepper


  1. Heat a teaspoon of coconut oil in a large saucepan over a medium heat.
  2. Add the garlic, celery and onion to the pan, reduce the heat and allow the vegetables to sauté.
  3. Once the onions and celery become translucent, add the carrots and allow to sauté for about 5 minutes.
  4. Mix the spices and lentils through and heat gently for about 3 minutes.
  5. Add the vegetable stock and bring the pan to a boil. Reduce the heat to a simmer and cover with a lid for about 20 minutes until the lentils have absorbed the stock and plumped up.
  6. Remove from the heat and blend the soup with a handheld blender or food processor to your preferred texture.
  7. Serving suggestion: topped with a dollop of yogurt & sprinkle of smoked paprika served with slice of Oat & Seed Yogurt Loaf.