Jerk Lentil and Vegetable Soup
- Preperation Time: 15 minutes
- Cook Time: 40 minutes
- Servings: 4-6 people
About this recipe
Jerk Lentil and Vegetable Soup – A Hearty, Healthy Caribbean-Inspired Soup Packed with Warming Flavour
This Jerk Lentil and Vegetable Soup is hearty, colourful, nourishing and full of beautiful Caribbean warmth. It is the perfect bowl of comfort when you want something wholesome, filling and packed with flavour.
Red lentils slowly soften into the broth, creating a naturally thick and satisfying soup, while carrots, peppers, tomatoes, garlic and herbs bring sweetness, colour and depth. The Jerk Centre sauce adds that unmistakable jerk character — warm spice, savoury richness, gentle heat and a delicious Caribbean-inspired finish.
This is a brilliant recipe for anyone looking for a meat-free soup that still feels bold and satisfying. It is comforting without being heavy, healthy without being boring, and full of flavour from the first spoonful to the last. Serve it with hard dough bread, flatbread, dumplings or rice for a proper filling meal.
Chef’s Tips
Rinse the lentils before cooking to keep the soup smooth and clean-tasting.
Let the soup simmer gently so the lentils break down and naturally thicken the broth.
For a smoother texture, blend half the soup and stir it back into the pot.
For extra flavour, roast the carrots and peppers first before adding them to the soup.
A squeeze of lime at the end brightens the whole dish and balances the warmth of the jerk sauce.
This soup tastes even better the next day, making it perfect for batch cooking.
For extra heat, serve with Badman Sauce on the side.
Best Jerk Centre Sauce to Use
Duppy Conqueror is the best sauce for this recipe. Its medium heat gives the lentils and vegetables a deep, warming flavour without overpowering the soup.
For a milder version, use Taste From the Ancestors. For extra fire, add a small drizzle of Badman Sauce before serving.
Instructions
- Heat the olive oil in a large soup pot over a medium heat.
- Add the onion and cook for 3 to 4 minutes until soft.
- Stir in the garlic, carrots and peppers, then cook for another 5 minutes.
- Add the Jerk Centre Duppy Conqueror, thyme, smoked paprika, allspice and black pepper.
- Stir well so the vegetables are coated in the jerk seasoning.
- Add the red lentils, chopped tomatoes and vegetable stock.
- Bring to the boil, then reduce to a gentle simmer.
- Cook for 30 to 35 minutes, stirring occasionally, until the lentils are soft and the soup has thickened.
- Add more stock or water if you prefer a thinner soup.
- Taste and adjust the seasoning with salt and black pepper.
- Serve hot with fresh herbs, sliced spring onion and a squeeze of lime.
Ingredients
- 250g red lentils, rinsed
- 1½ tablespoons Jerk Centre Duppy Conqueror
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 2 carrots, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 tin chopped tomatoes
- 1 litre vegetable stock
- 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon allspice
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- Salt to taste
- Fresh coriander or parsley to garnish
- Sliced spring onion to finish
- Lime wedges to serve
Best Served With
Best served with hard dough bread, warm flatbread, fried dumplings, festival dumplings, steamed rice, coconut rice or a fresh green salad.
Sauce Used
- Duppy Conqueror
- Medium Jerk Sauce
