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
Ingredients
- ½ tablespoon vegetable oil
- 2 teaspoons medium curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 cloves garlic finely chopped
- 2 carrots sliced
- 1 leek sliced
- 1 litre vegetable stock
- 600 grams green lentils tinned
- 10 grams coriander leaves 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.
More easy soup recipes
If you enjoy simple homemade soups like this one, you might also like to explore my collection of easy soup recipes, full of comforting bowls that are perfect for lunch, light dinners or batch cooking.
Here are a few reader favourites to try next:
- Leek and Ricotta Soup – a creamy, comforting soup with delicate flavour that’s surprisingly easy to make.
- Spinach and Nutmeg Soup – a vibrant green soup with a warm hint of nutmeg and plenty of goodness.
- Red Leicester and Broccoli Soup – rich, cheesy and deeply comforting, perfect for chilly evenings.
Or browse all of my easy soup recipes here for more simple and nourishing ideas.
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!