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Curried Red Lentil Soup

Red Lentil Soup - flexitarian blog flexitarian recipe

Simple, comforting and healthy, my red lentil soup is nutritious and vegetarian-friendly.  The addition of mild curry powder gives it a flavour boost without being overpowering.  Eat now, make ahead for work lunches or freeze for later. 


Curried Red Lentil Soup

Prep: 5 mins | Cook:  30 min | Yield: 6 servings


1 tablespoon olive oil
2 medium onions, chopped
2 tsp garlic paste
1 tablespoon mild curry powder
375 g dried red lentils
2 litres vegetable or chicken stock
2 tablespoons sour cream
2 tablespoons chopped fresh coriander (cilantro) leaves
Garlic or herb bread, to serve


Heat oil in a large saucepan over medium heat.
Fry onion for 3 to 5 minutes or until onion is soft.
Add curry powder. Cook for 30 seconds or until fragrant.
Add lentils, stock, and garlic paste.
Stir through.
Bring to the boil. Reduce heat to medium-low.
Simmer, uncovered, for 20 minutes or until soup has thickened and lentils are cooked.
Ladle hot soup into bowls. Top with sour cream and coriander leaves. Serve with bread.

Adapted from Curried Red Lentil Soup | Super Food Ideas

Photograph by Daniel   | CCBYNCSA2.0