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Spicy Red Lentil and Swede Soup

swede and lentil soup

Swede glorious swede. It’s one of poor root vegetables that nobody seems to know what to do with. But swede is delicious when used in the right way. This flavoursome and hot soup is a great way to enjoy the mighty root vegetable.

swede and lentil soup profile

Adding red lentils to the swede soup provides an added nutritional benefit, but it also helps to give the soup a “meatier” texture.

If you’re looking for more swede recipes you’re in luck, I have tons on the site. I’ve compiled them into a list of my favourites. Some highlights are the Swede and Lentil Jungle Curry or the Creamy Swede Vegan Mac and Cheese. It’s my mission to make swede celebrated as the versatile and delicious vegetable it is!

When to eat

I recommend eating this soup from September to May, but you’ll get the best of the carrots and swede in the late summer to early winter months.

Spicy Red Lentil and Swede Soup

This flavoursome and spicy soup is a great way to enjoy the mighty swede. It's gloriously think and warming. Perfect for when you need a little warming up on a dark evening!
swede and lentil soup
4.48 from 141 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Course Main Course, Soup

This meal is around 90% less polluting than the average UK meal.

Eating this recipe will save around 2.65 KG CO2e per person.

That’s equivalent to the emissions produced driving 21.90 KM in a modern car.

How do I calculate this?

Ingredients

  • 800 g Swede (peeled and chopped into rough 1cm cubes)
  • 2 Large Carrots (peeled and chopped into rough 1cm slices)
  • 1 Medium Onion (peeled and finely diced)
  • 3 Cloves Garlic (peeled and finely diced)
  • 200 g Red Lentils
  • 1 Litre Vegetable Stock
  • 1-2 Teaspoons Chilli Flakes (increase or decrease the amount of chilli flakes depending on how spicy you want your soup)
  • 1 Teaspoon Coriander Powder
  • 1 Teaspoon Cumin Powder
  • 1 Teaspoon Turmeric
  • 1 Teaspoon Sugar
  • 1 Tablespoon Sunflower Oil
  • 15 g Fresh Parsley (finely chopped)

Instructions

  • Heat the sunflower in a deep saucepan over a medium heat. Add the onions and garlic and fry for 2-3 minutes until the onion is soft.
  • Tip in the spices – the coriander powder, cumin powder, turmeric, chilli flakes and sugar. Stir the contents to evenly cover the onion.
  • Add the swede, carrot and lentils to the pan. Pour over the stock and bring the soup to the boil. Then reduce the heat of the pan, cover, and simmer for 20 minutes or until the swede, carrot and lentils are nicely soft.
  • Once the vegetables have cooked, blend about 1/2 of the soup using a hand blender or food processor. Combine the blended portion with the rest of the soup and heat through for a few minutes.
  • Remove the soup from the heat stir the chopped parsley into the soup. Then season to taste with a good helping of kosher salt.

Hi i'm Hugo

I started Lowly to help more people discover sustainable food. Planet-friendly food doesn’t have to be bland and boring. My recipes celebrate how diverse and flavourful it truly is.

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Leave a Reply

18 Comments

Michelle

June 3, 2021 at 1:30 pm

I made this soup last week and it was really delicious! I’ve just taken the second batch out of the freezer for dinner tonight!

    hugo

    June 3, 2021 at 1:37 pm

    Glad to hear you enjoyed it Michelle!

Melody

June 22, 2021 at 5:32 pm

Do you know how many calories are in each serving?

    hugo

    June 27, 2021 at 7:24 am

    Hi Melody – it’s 333kcal per serving

Vik

February 10, 2022 at 4:15 pm

Thank you so much for this receipe. It is so delicious, all the vegetables and spices goes perfectly together. And as I’m vegan with my partner and we care deeply about the environment ….I cooked it first time and I think it is my favourite soup now. So very grateful

    hugo

    February 10, 2022 at 4:17 pm

    No problem vik, so nice to hear you enjoyed it!

Lynne

March 13, 2022 at 5:05 pm

I’m a “soup maker” so always looking for new recipes to try (plus experimenting myself). The blend of ingredients in Hugo’s recipe is just fantastic and has already become one of my “go to” soup recipes.
Thank you so much! Have subscribed (of course).

    hugo

    March 13, 2022 at 5:07 pm

    So lovely to hear Lynne. I’m really glad you enjoyed the soup!

Lucy Mason

April 12, 2022 at 12:08 pm

Hello. I love swede and have been looking for recipes to use them in. Thank you for this fabulous soup and I’m going to try the others as well. I love the environment information as well, a brilliant idea.

    hugo

    April 12, 2022 at 7:47 pm

    Thanks Lucy, so glad you enjoyed it.

Maria

April 21, 2022 at 10:44 am

I made this yesterday without the turmeric (as I didn’t have any) and it was absolutely delicious. My husband loved it too.

    hugo

    April 22, 2022 at 3:40 pm

    Thanks Maria, It’s great to hear you and your husband enjoyed this soup!

Beryl

April 28, 2022 at 4:28 pm

Could you add a print version of the recipe as it is in large print and takes lots of ink and paper

    hugo

    June 27, 2022 at 9:36 am

    Done! You can find the “print recipe” button at the top of the recipe.

Mel

June 14, 2022 at 5:36 am

This soup was beautiful and so easy to make. I’m not vegan but looking to reduce the amount of meat in my diet. I’m looking forward to trying more of your recipes.

    hugo

    June 18, 2022 at 5:40 pm

    Great news Mel, glad you enjoyed the soup.

amy

June 21, 2022 at 12:39 pm

Hi, would you be able to make this in a slow cooker?

    hugo

    June 27, 2022 at 9:34 am

    Hey Amy, I don’t see why not!