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  • Writer's pictureAnnemarie Bolduc

Lentil Curry Soup

Updated: Feb 12

A healthy and incredibly delicious soup, with an abundance of fresh coriander permitted!

Red lentil soup topped with coriander leaves • Photography © Bottle and Brush Studio 2021

When my garden coriander (cilantro) is at its best in early spring, late autumn and early winter, I enjoy it with some beautiful exotic dishes while it's there, as the herb can go to seed pretty quickly when the weather warms up. This lovely recipe is perfect for using them. It is an Indian-inspired red lentil soup that I often make with variations depending on what I have at hand. In late autumn, I still pick a few cherry tomatoes, and as we are over the salads and tomato sauces, this is a perfect way to use them differently. As the weather cools down, we never say no to a nourishing and comforting bowl of hot soup, and this one is undoubtedly one of our favourites. Lentils are low in calories, high in fibre, and iron, and a great source of plant-based protein. With a mix of beneficial ingredients and spices that include turmeric, this super bowl of soup is gold. Not only do we enjoy the health benefits and curry flavours, but it is also quick and easy to make. Most ingredients are in the pantry, and the preparation and cooking do not take more than 30 minutes. This is a perfect homemade soup for a busy weekday, and topped with freshly picked organic coriander leaves, it is comfort and satisfaction guaranteed!

Fresh homegrown coriander • Photography © Bottle and Brush Studio 2020-22



1 medium onion, finely chopped

1 garlic clove, minced

1 tbsp ginger (fresh or ground spice)

½ lime (or lemon) juice

6-8 cherry tomatoes, quartered (or ¾ cup canned diced tomatoes)

1 small chilli pepper (fresh, dried or a pinch of ground spice)

1 cup red split lentils

4 cups vegetable or chicken stock

¾ cup coconut milk

1 tbsp vegetable oil

1 tsp turmeric

1 tsp curry powder

Pinch of cinnamon

Pinch of nutmeg

Pinch of cumin

Salt and pepper

Bunch of coriander leaves (for topping)

PREPARATION: In a large saucepan, sauté the onions, garlic and ginger in oil.

Add the tomatoes, chilli and lentils, and stir well.

Pour the stock and add all seasoning.

Cover, bring to the boil and simmer on medium heat for 20 minutes.

Add citrus juice and coconut milk.

Simmer on low heat for another 5 minutes

Serve with flatbread if you like, and top with coriander leaves.


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