Curried lentil soup is like a hug in a bowl – warming, nourishing and oh so delicious.
This is a great recipe for when it feels as though you may have over-indulged recently, and need something packed full of goodness to make up for it.
This soup is overflowing with nourishing things. If you ate it everyday you’d probably be a superhero (it contains no cheese though unfortunately, so I could not eat it everyday).
This will take half an hour max to make. Best served with a big slice of fresh sourdough.
If you love soup, why not try these 25+ of the Best Easy Soup Recipes out!
The Ingredients
- Vegetable oil – or you could use olive oil, butter or ghee.
- Medium curry powder, ground coriander, ground cumin – these gentle spices make the curry flavour for your soup. If you fancy it spicier, add a little chilli powder too.
- Garlic, carrots, leek – these make the base for your soup. You could also add an onion if you have one lying around.
- Vegetable stock – or a litre of water and a vegetable stock cube.
- Green lentils – use either tins or pouches of ready to eat ones to make this recipe faster. You could also use dried lentils, but you will need to pre-soak and simmer in the stock for longer in order to cook them through.
Top Tips
- Thickness of the soup After you blend your soup, you can choose how thick to have it. If you want to loosen it, add a little more stock. To thicken it, add a teaspoon of cornflour mixed with 40ml cold water, then bring the soup back to a simmer until it thickens.
- Consistency You can also choose whether you want your soup chunky or smooth. Simply blend until it’s the consistency that you like.
- Get ahead This soup is great for freezing – just cool, transfer to a freezable container and store for up to three months. You can also refrigerate for a week. Reheat thoroughly before serving.
Curried Lentil Soup
Warming lentil soup with coriander, cumin and curry powder. Delicious topped with yoghurt.
Ingredients
- ½ tbsp vegetable oil
- 2 tsps medium curry powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 cloves garlic finely chopped
- 2 carrots sliced
- 1 leek sliced
- 1 litre vegetable stock
- 2 x 300g tins of green lentils
- 1 large handful coriander chopped
- Plain yoghurt to serve
Instructions
- Heat the oil in a large casserole dish over a medium heat. Sprinkle in the spices and sizzle for 30 seconds.
- Add the leek, carrots and garlic, stir, then pour in the vegetable stock. Put the lid on the casserole dish and simmer for 15 minutes.
- Add the lentils and most of the coriander – bring back to the boil and cook for another 2 minutes.
- Using a hand held blender, blitz the soup to make it the consistency you like.
- To serve, top each bowl with a spoonful of yoghurt and a few coriander leaves.
Tried this recipe?Let us know how it was!
More delicious soup recipes:
- Celery Soup
- Simple Watercress Soup
- Roasted Squash Soup
- Potato Soup
- Cauliflower Cheese Soup
- Chilled Beetroot Soup
- Thai Noodle Soup
- Leek and Chorizo Soup
- Carrot and Ginger Soup
- Parsnip and Chestnut Soup
- Leek and Ricotta Soup
- Red Leicester and Broccoli Soup
Trying this tonight if I can, will let you know the turn out, looks lovely! G @ Soul & Stomach
Thanks Georgina, I would love to hear how it goes!