Berbere-Spiced Lentil & Roast Veggie Soup
with Garlic Tortilla Strips
- Wheat
- Gluten
Ingredients
1 packet
Lentils
1 sachet
Vegetable Stock Powder
6
Mini Flour Tortillas
(Contains: Wheat, Gluten)
1
Celery
1 packet
Baby Spinach Leaves
1 packet
Parsley
1
Carrot
1
Leek
1 tin
Diced Tomatoes with Garlic & Onion
1
Cauliflower
1 sachet
Berbere Seasoning
Nutrition
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower into small florets. Cut carrot into bite-sized chunks. • Place cauliflower and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 25-30 minutes.
• Meanwhile, finely chop garlic and celery. Thinly slice leek. Drain and rinse lentils.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook celery and leek until tender, 3-4 minutes. • Add plant-based butter and Berbere seasoning and cook, stirring, until fragrant, 1 minute. • Add lentils, diced tomatoes, vegetable stock powder, the brown sugar and the water. • Bring to the boil, then reduce heat to medium and simmer, 5-6 minutes.
• While the soup is cooking, slice mini flour tortillas into strips. • In a small bowl, combine garlic, olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) and a pinch of salt and pepper. • Spread tortilla strips out evenly on a second lined oven tray (don’t worry if they overlap) and brush or spread with some garlic oil. Bake until golden, 10-12 minutes.
TIP: If your tray is crowded, toss the tortilla strips halfway through baking.
• Add roasted veggies and baby leaves to the soup and cook until wilted, 1-2 minutes.
• Roughly chop parsley. • Divide Berbere-spiced lentil and roast veggie soup between bowls. • Garnish with parsley. Serve with garlic tortilla strips. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The berbere spicing gives this soup a bold, distinctive flavour; some found it quite smoky or spicy, while others loved the warmth and depth.
- Ease of prep: There is a fair amount of chopping involved, though reviewers generally found the steps manageable; one noted the step timings felt slightly off.
- Suggestions: Add a dollop of plain yoghurt to temper the spice, or stir in extra red lentils to thicken the soup and balance the lentil-to-vegetable ratio. Consider swapping the tortilla strips for a chunkier bread or roll if you prefer a heartier accompaniment.
- Next-day meals: The soup tastes even better the next day and is easy to bulk out with extra vegetables to stretch across an additional meal.
- Portions: Several reviewers felt the quantity was generous — even too much for four people — so consider halving the recipe or saving leftovers for lunch.
