Mains Starters

Lentil Curry Soup

If you’re low on time don’t despair. All you need is about 15 minutes to prep this pot of nutrition. Once it’s on the stove, just leave it to slowly simmer with the occasional stir to make sure it doesn’t stick. In just over an hour you will have dinner ready to serve.

Now, if you think that soup won’t fill you, well this one definitely will – it’s so thick, creamy and wholesome. In fact, it’s probably somewhere in between a soup and a curry so you can definitely serve it as a stand alone dinner with some warm rustic garlic bread or else topped with some of these delicious golden croutons.

Lentil Curry Soup

Uncomplicated, quick, easy and very delicious.

Course Main Course, Soup
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 4


  • 3 Tablespoons Olive Oil
  • 3 Brown Onions, finely chopped
  • 2 Large Carrots, finely chopped
  • 3 Large Potatoes peeled and cut into small cubes
  • 1 Tablespoon Mild Curry Powder
  • 1 Cup Red Lentils (Washed)
  • 1 1/2 Litres Liquid Vegetable Stock
  • 400 Grams Crushed or Chopped Tinned Tomato
  • 2 Teaspoons Salt
  • 1 Teaspoon Pepper
  • 2 Cups Baby Spinach


  1. Saute onions in large saucepan until glassy. Add carrots, potatoes and curry powder. Stir until aromatic, then add lentils, stock and crushed tomato. Bring to the boil, cover and gently simmer until potatoes are tender. Add spinach, salt, pepper and stir through. Serve with warm rustic garlic bread or topped with croutons.

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