Curried Red Lentil Soup

Filling and warming, our curried red lentil soup is full of fibre and flavour.

Full bowl of healthy red lentil curry soup

Filling and warming, our Curried Red Lentil Soup is full of fibre and flavour, and perfect for a winter meal. Serve with some crusty sourdough if you’re feeling particularly hungry – or simply have seconds!

Serves: Four

Time: 45 minutes


  • 1 tablespoon olive oil
  • 1 brown onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon mild curry powder
  • 1 cup red lentils
  • 1 tomato, chopped
  • 3 cups vegetable stock
  • 2 tablespoons sour cream
  • fresh parsley, to garnish


In a large saucepan over a medium heat, warm the olive oil. Cook the onion and garlic for five minutes until onion has softened. Add the curry powder and cook for another 30 seconds. Add the lentils, tomato, stock and one cup of warm water. Bring to a boil and then reduce the heat to a medium low temperature and simmer uncovered for 20 minutes. Once the soup has thickened and the lentils are cooked, serve. Top with sour cream and parsley.


    To make a comment, please register or login
    Miss Elizabeth
    30th May 2016
    That looks like brown lentil soup. Red lentils disintegrate in soup and those lentils are defined and brown not red.
    24th Jan 2018
    Yep, I agree 100%
    Polly Esther
    30th May 2016
    Oh no, no please not again. Ok, so it's curried brown lentil soup. We're not silly :-)
    30th May 2016
    OK so now I am colour blind. Red lentils are usually red and remain red even after cooking.
    How do these people remain in their jobs!!!
    24th Jan 2018
    ... as many do, especially those in the Gov servants...and Hosp and in many other places...terrible dangerous so.

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