This healthy and filling curried lentil soup is full of goodness and a real depth of flavour via korma spices and coconut yogurt. It’s vegan too!

  • SERVES 4
  • HANDS-ON TIME 15 MIN, OVEN TIME 40 MIN

Ingredients

  • 2 splashes of olive oil
  • 300g red lentils
  • 3-4 tbsp korma curry paste
  • 1.2 litres hot vegetable stock (check it’s vegan if necessary)
  • 1 onion, cut into wedges
  • 100g kale, shredded
  • 2 garlic cloves, thinly sliced
  • 40g blanched almonds, chopped
  • 2 tbsp dried curry leaves (optional)
  • 4 tbsp dairy-free unsweetened coconut yogurt, 1 sliced red chilli and fresh coriander to serve

Instructions

  1. Heat the oven to 200°C/180°C fan/gas 6. Put a splash of oil, the lentils, curry paste and stock in an ovenproof casserole with a lid and stir. Cover and cook in the oven for 40 minutes.
  2. A few minutes before the soup is ready, heat another splash of oil in a frying pan over a medium-high heat and fry the onion, kale, garlic and almonds for 3-4 minutes until golden and a little charred. Stir in the curry leaves and cook for 1 minute.
  3. Stir the soup, season and divide among 4 bowls. Top with the kale mixture, a drizzle of yogurt and the chilli and coriander to serve.

NotesCurried Lentil Soup

  1. We used korma curry paste, but for a more fiery kick try rogan josh or madras. Use any of your favourite leafy greens and nuts in the topper.
  2. The soup will keep, covered, for up to 3 days in the fridge or 2 months in the freezer.