Curried carrot & lentil soup

Curried carrot & lentil soup

  • Rating: 4 out of 5.14 ratings
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

This spicy vegetable soup is super low in fat and calories. Serve with a dollop of cooling yogurt and fresh coriander

  • Freezable
  • Vegetarian
Nutrition: per serving
low inkcal146
low infat2g


  • 1 tsp Madras curry powder
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • 2 carrots , diced or grated
  • 1 leek , well washed and thinly sliced
  • 2 garlic cloves , chopped
  • 1 reduced-salt vegetable stock cube
  • 390g can green lentil
  • 3 tbsp chopped coriander
  • 2 tbsp 0% fat bio yogurt (optional)


  • STEP 1

    Tip the spices into the pan and briefly heat to toast them. Pour in 800ml water and pile in the carrots, leek and garlic. Crumble in the stock cube, then cover and cook over a high heat for 10 mins.

  • STEP 2

    Tip in the lentils with their liquid and most of the chopped coriander, then cover and cook for 5 mins more. Blitz the soup with a hand blender to part-purée it. Serve topped with the remaining coriander and the yogurt, if you like. Will keep in the fridge for 3 days.

Goes well with

Recipe from Good Food magazine, February 2014

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.14 ratings

Sponsored content