Curried Red Lentil Soup

Curried Red Lentil Soup

Serves 4 


Olive oil
½ tbsp medium curry powder
1 large onion,
chopped 1 tsp ground cumin
1-2 bay leaves
180g red lentils
1 carrot, chopped
1 ltr vegetable stock
1 celery stick, chopped
Juice ½ lemon (optional)
3 garlic cloves, chopped
Salt & pepper
4cm piece fresh ginger, peeled & grated
1-2 red chillies, deseeded & chopped


  1. Heat oil, add onion and bay leaves to the pan, cover and sweat 10 minutes.
  2. Add carrot and celery, sauté 5 minutes.
    Stir in garlic, ginger, chilli, curry powder & cumin, add lentils and stir to coat.
  3. Add stock, bring to a simmer and cook 25 minutes.
  4. Remove bay leaves, puree lentils, add lemon juice and season.



  •  Serve with fresh chopped coriander.
  • Try cooking double the recipe and then freeze in portions.