Red Lentil Curry Soup Recipe - Serves 6

Red Lentil Curry Soup Recipe

395 calories each serving

Taste Rating = 7.5     Heat Rating = Medium


340g (12 oz) dried red lentils
2 tablespoons (30ml) vegetable cooking oil
1 medium onion, peeled and finely chopped
1 tablespoon (15ml) garlic paste
1 tablespoon (15ml) ginger paste
1 tablespoon (15ml) curry powder
750ml (26 fl oz or 3 cups) vegetable stock
2 medium carrots, peeled and cut into 6mm (1/4 inch) slices
1 tin/can (400ml or 14 fl oz) coconut milk
1 teaspoon (5ml) salt (optional)


Rinse the lentils under a cold tap until the water runs clear
Put the lentils into a bowl, cover with cold water to a depth of at least 2.5cm (1 inch), leave to soak for 1 hour, drain and set aside
Heat the vegetable cooking oil in a large heavy-bottomed saucepan over a medium to high heat
Add the onion and saute until the onion is lightly browned (4-9 minutes), turning often
Add the garlic paste, ginger paste and curry powder, mix well and saute for 3 minutes, turning often (keep stirring so the ingredients do not stick and burn)
Add the vegetable stock and mix well
Add the lentils, carrots and coconut milk, mix well, bring to the boil, reduce the heat to maintain a good simmer
Add the optionl salt if needed (some stock is salty so more salt may not be needed)
Simmer the soup for 45 minutes, stirring about every 10 minutes (add a little hot water if the soup gets too thick)
Make sure that the lentils and carrots are cooked (cook for longer if needed)
Serve hot

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Recipe submitted on 29 October 2017

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