Spicy Lentil Soup
55 min
A warming, chunky soup is given an Eastern touch with a kick of curry and the sweetness of coconut. Serve with mini naan breads or parathas on the side. Delicious!
Jan Cutler
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Ingredients
Serves: 4
- 2 tbsp sunflower oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 celery stick, chopped
- 1 carrot, peeled and chopped
- 1 tbsp medium Madras curry paste
- 100g red split lentils
- 3 plum tomatoes, fresh or canned, chopped
- 550ml vegetable stock, made with stock cubes
- 4 tbsp coconut cream
- 4 tbsp plain low-fat yoghurt
- 2 tbsp roughly chopped fresh coriander
Method
Prep:25min ›
Cook:30min ›
Ready in:55min
- Heat the oil in a large pan and fry the onion, garlic, celery and carrot over a medium heat, stirring occasionally, for about 5 minutes.
- Stir in the curry paste and cook for 1 minute, then add the lentils, tomatoes and stock. Season and bring to the boil.
- Reduce the heat and simmer gently for about 15 minutes or until the lentils and vegetables are tender. Stir in the coconut cream. Ladle into bowls and serve each with a drizzle of yoghurt and scattered with chopped fresh coriander.
Swap
For a Moroccan flavour, replace the curry paste with 2-3 tsp harissa paste, and serve the soup with flatbreads.
…speed it up
Instead of the dried red lentils, use a 400g can brown, green or Puy lentils, rinsed and drained. Simmer the vegetables, tomatoes and stock for about 5 minutes at step 3, then add the canned lentils and heat through for 2 minutes before adding the coconut cream.
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