Winter is

Comforting red lentil soup

November 24, 2016

Comforting red lentil soup

November 24, 2016

Soup season is upon us! This comforting and flavourful red lentil soup has everything you want from a soup (unless you are in a gazpacho kind of mood): spice from the curry paste, warmth from the ginger and richness from the coconut milk. Also, red lentils are easy to prepare, which is always a plus.


3 tbsp. olive oil

1 large onion, chopped

3 garlic gloves, minced

About a 4 cm piece of fresh ginger, minced

1 heaping tbsp. of yellow curry paste (e.g. with chilli, garlic, lemongrass, turmeric, cumin, cinnamon)

Salt and black pepper to taste

4 medium-sized carrots, chopped into thin slices

200 grams red lentils

600 ml vegetable or chicken broth

250 ml coconut milk

A bunch of chopped coriander and lemon juice

Optional: a couple of dollops of plain yoghurt



  1. Heat the oil in a large pot over medium-high heat. Add the onions first and stir until tender for about 3 minutes. Then add the garlic, ginger and curry paste and cook for another 2 minutes until fragrant. Add salt to taste.
  2. Next add the carrots, lentils, and broth. Bring to a simmer and continue cooking on medium-low heat for about 20 minutes until the lentils and carrots are tender. Add the coconut milk and cook for another couple of minutes. Add more salt and black pepper to taste. You can blend the soup at this point but there will be no need.
  3. Serve the soup with a splash of fresh lemon juice, a bunch of coriander and optionally a dollop of plain yoghurt.

Nutritional Value per Serving: 

228 calories, 6 g protein, 25 g carbohydrates, 12 g fat

Image by 5 second Studio/Shutterstock

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