Batch-cook this on Sunday and you have 4 high-protein, high-fibre lunches ready for the week. 22g protein per bowl.
Preheat oven to 200°C. Toss sweet potato and carrot cubes with a little olive oil, salt, and smoked paprika. Roast 20 minutes until edges caramelise.
Meanwhile, heat olive oil in a large pot. Sauté onion over medium heat for 5 minutes. Add garlic, cumin, turmeric, and chilli flakes. Cook 1 minute until fragrant.
Add lentils, crushed tomatoes, and stock. Bring to a boil, then reduce to a simmer. Cook 20 minutes until lentils are completely soft.
Add roasted vegetables. Use a stick blender to partially blend — you want some texture remaining, not a completely smooth soup.
Taste and adjust seasoning. Squeeze in lemon juice to brighten.
Serve topped with fresh coriander. Reheat portions throughout the week.
Roasting the veg separately before adding to the soup is the step most people skip — it is what makes this taste genuinely good rather than just healthy.
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