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Closeup of bowl of currued red lentil soup. Looks delicious and ready to eat!

Curried Red Lentil Soup

Curried red lentil soup is a tasty soul warming soup that can be on the table in just one hour! This heart healthy soup serves 4 and is easy to make too!
Course Lunch
Cuisine British
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people
Calories 302kcal
Author Neil


  • 2 tbsp olive oil
  • 1 onion finely diced
  • 1 stick celery finely diced
  • 2 medium carrots peeled and coarsely grated
  • 2 cloves garlic crushed
  • 1/2 tsp salt
  • 1 ½ teaspoons medium curry powder
  • 1 teaspoon turmeric
  • ½ teaspoon ground cumin
  • Pinch chilli flakes
  • Freshly ground black pepper
  • 200 g red split lentils
  • 1 L vegetable stock
  • 125 ml milk
  • 1 tbsp coriander freshly chopped


  • Gently heat the oil in a large soup pot and add the onion and celery to soften it, stirring occasionally for about 2 – 3 minutes. Then stir in the carrot and garlic for a further 1 minute.
  • Add the salt, curry powder, turmeric, cumin and chilli flakes with a few grinds of black pepper. Stir to combine all.
  • Add the lentils and vegetable stock
  • Stir well, bring to the boil and turn down to simmer gently for 20 –25 minutes until all the mixture is completely softened. Remove from the heat.
  • When the soup has cooled a little stir in the milk and season to taste.
  • Serve in bowls, garnished with the coriander.


Calories: 302kcal | Carbohydrates: 41g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 1331mg | Potassium: 700mg | Fiber: 16g | Sugar: 7g | Vitamin A: 5725IU | Vitamin C: 9.1mg | Calcium: 92mg | Iron: 4.7mg