Curried lentil soup

I love making this curried lentil soup during the winter. It's super healthy, filling and warming - also extremely easy to make. You can use any shop-bought curry pastes - such as Madras and Rogen Josh - or your own homemade one, depending on how spicy you like your curry! Serve it with naan, roti or chapati.

Print Recipe

Prep Time 5

Cook Time 30

Resting Time 4

Total Time 35

Servings: 4 people

Cuisine: Indian

Calories: 1234

Ingredients Method

Ingredients

2 tsp vegetable oil
2 tsp indian curry paste
2 cloves garlic minced
700 ml vegetable broth
1 large onion
2 medium carrots
2 small potatoes
2 celery stalks
50 g red lentils
2 tsp tomato paste

Method

Chop the onion and carrots. Peel and dice the potatoes. Slice the celery.
Heat the oil in a pan and fry the paste and garlic for a minute until fragrant, while constantly stirring.
Pour in the vegetable broth, stir, then add the rest of the ingredients.
Bring it to the boil and simmer, under cover, at a low temperature for about 30-40 minutes.
When the lentils have softened, remove from the heat and blend in a liquidizer or with a hand-held blender - the soup should be textured not too smooth!
Serve warm.