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.