Lentil soup

Lentil soup is easy, comforting, healthy and hearty! This is my go-to soup when I have over indulged, just right for this time of year, and easy, oh so easy to make. It is perfect for a weekday lunch or a healthy snack after a frosty walk and is just the ticket for feeding vegan or vegetarian friends. Lentils are a great filler food, low in calories, high in nutrition and are packed with protein, fibre, iron and potassium.



1 cup of moong dal, channa dal or red lentils

3 to 4 cups of water depending on how thick you want your soup. You can use a tin of coconut milk if you prefer a richer soup.

1 chicken stock cube (gluten free)

1 tbs cooking oil

a small bunch of fresh coriander

Fresh chillies to taste

3 medium onions, chopped

3 or 4 carrots, peeled and chopped

5 garlic cloves

2 tablespoons of curry powder.

  1. Wash and rinse the lentils (or dal) and then boil gently until soft. Add ½ tsp turmeric to the water with a pinch of salt.
  2. Fry the chopped onions until they are soft, then add the crushed garlic, chopped chillies, curry powder and crumbled stock cube. Continue frying for a few minutes until everything is cooked.
  3. Add the cooked dal/ lentils.
  4. Gently simmer for 15 minutes, adding water if it is too thick.
  5. Add the chopped coriander for the last minute of simmering.
  6. Liquidise if you want to have a smooth soup and serve with a swirl of natural yoghurt.
  7. butternut-squash-and-apple

2 Comments Add yours

  1. Megala says:

    I just love your soup!


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