Red Lentil, Apricot and Chilli Soup

One of my favourite shop-bought soups is the Tideford Red Lentil, Apricot and Chilli Soup; it’s hearty, wholesome and has a hint of sweetness and spice.  It’s absolutely delicious!  

With the current pandemic situation, I’m focussing on buying less and making more – not only do fewer trips to the supermarket help from a social distancing point of view, it is also beneficial for my bank balance!  I couldn’t bear the thought of being without one of my favourite soups so I decide to create my own version of this flavour-packed vegan lentil soup.  It’s an absolute cracker and I hope you love it as much as I do!

A warming bowl of red lentil soup, garnished with fresh herbs, chilli flakes, cream and a side of wholemeal toast

This classic red lentil soup is a cracker!  It’s



A source of protein

With tingly crushed chillis

Immune-boosting turmeric


With a natural hint of sweetness from diced apricots

I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂

Three bowls of hearty vegan red lentil soup with toast, chilli, fresh herbs and dairy free cream to garnish

The Video Recipe:

The Written Recipe:

Red Lentil, Apricot and Chilli Soup 2 sq

Red Lentil, Apricot And Chilli Soup

A classic soup with a twist - filling red lentils with immune-boosting turmeric, tingly crushed chilli and a hint of natural sweetness from diced apricots. This is a no-faff soup - just chuck all of the ingredients in the slow cooker and come back later for a wholesome, flavour-packed dinner.
5 from 3 votes
Print Pin Rate
Course: Lunch, Soup
Cuisine: British, Indian
Prep: 10 minutes
Cook: 30 minutes
Serves: 4
Calories: 223kcal
Author: Tara


  • 200 g red lentils (dry)
  • 100 g onion (diced)
  • 50 g dried apricots (diced)
  • 1 tbsp lemon juice
  • ½ tsp celery salt
  • ½ tsp fenugreek
  • ½ tsp turmeric
  • ½ tsp dried chilli flakes (*see note)
  • 1 tsp cumin seeds
  • ¼ tsp fennel seeds
  • 1 litre vegetable stock
  • 500 ml hot water


  • Add all of the ingredients to your slow cooker and cook on medium for around 4 hours (or according to your slow cooker instructions). If you would like to reduce the liquid, leave it to cook for an hour longer with the lid off.
    200 g red lentils, 100 g onion, 50 g dried apricots, 1 tbsp lemon juice, 1/2 tsp celery salt, 1/2 tsp fenugreek, 1/2 tsp turmeric, 1/2 tsp dried chilli flakes, 1 tsp cumin seeds, 1/4 tsp fennel seeds, 1 litre vegetable stock, 500 ml hot water
  • If you would prefer to cook the soup in a saucepan, just add all of the ingredients to the pan and simmer for around 25-30 minutes until the lentils are cooked and it is the desired thickness.
  • Add the soup to a blender and blitz for a couple of seconds to smooth it out before serving. Don't skip this step, this soup should be blended.
  • Serve with crusty bread and a swirl of coconut cream if you're feeling fancy!



Vegan / Dairy Free / Egg Free / Gluten Free / Wheat Free / Nut Free / Oil Free / Soy Free / Refined Sugar Free
* If you prefer your soup spicier or your chilli flakes are particularly mild, you may like to add another 1/2 tsp crushed chilli flakes. Add to taste.
Recipe inspired by:  Devon, UK
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use. Nutritional values are estimated.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.


Calories: 223kcal | Carbohydrates: 41g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Sodium: 313mg | Fiber: 17g | Sugar: 9g | Net Carbohydrates: 24g


Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!

Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.