19/06/2026
🥣Nothing beats a warm bowl of soup on a cold winter's day, and this is a great kidney-friendly option that's packed with goodness!
Over the next few weeks, we’ll be sharing some of our favourite kidney-friendly warming recipes along with tips & tricks to help keep you well this winter.
This delicious Vegetable & Lentil Soup won’t disappoint. Loaded with vegetables and plant-based protein from lentils, this soup provides nutrients that help support your immune system during the colder months. It's also high in fibre, which is great for gut health and can help keep you feeling fuller for longer. 🩵 Enjoy a bowl on its own as a nourishing snack, or with a slice of grainy toast for a satisfying meal.
Remember to use salt-reduced stock to help keep sodium levels in check.
📌Save this recipe for your next cosy lunch or dinner and let us know if you give it a try!
Vegetable & lentil soup
1 ½ cups split red lentils
2 Tbsp olive oil
1 leek, roughly chopped (you could also use onion here)
2 carrots, peeled & roughly chopped
2 stalks of celery, roughly chopped
400g pumpkin, peeled and roughly chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
pinch of chilli flakes, optional
6 cups (1.5 litres) reduced-salt vegetable stock
Method
Rinse the lentils thoroughly in a sieve until the water runs clear.
Heat the olive oil in a large saucepan over a moderate heat. Add the leek (or onion), carrot and celery. Sauté until softened (about 5-8 minutes).
Add the pumpkin and spices and mingle with the other vegetables for 1-2 more minutes.
Add the lentils and stock and bring to the boil. Reduce the heat & simmer for 35-40 minutes until the lentils and vegetables are soft.
Remove the soup from the heat and puree with a stick blender.
