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Lentil & cardamom soup

Lentil & cardamom soup

A star rating of 4.5 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2-3

Cheap and cheerful red lentils are jazzed up with coconut milk and plenty of spices in this quick and warming soup recipe

  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per serving (3)


  • 1 large onion , finely chopped
  • 2 fat garlic cloves , crushed
  • 1 large carrot , finely chopped
  • thumb-sized piece of ginger , peeled and finely chopped
  • 2 tbsp oil , sunflower, rapeseed or groundnut all work well
  • ½ tsp turmeric
  • seeds from 10 cardamom pods
  • 1 tsp cumin , seeds or ground
  • 100g red lentils
  • 400ml can light coconut milk
  • zest and juice 1 lemon
  • pinch of chilli flakes
  • handful of parsley or coriander, chopped


  • STEP 1

    Put the onion, garlic, carrot and ginger into a saucepan, drizzle over the oil, and cook for a few mins to soften. Add the turmeric, cardamom and cumin. Stir well to combine, and cook gently for a few mins more, until the spices are aromatic.

  • STEP 2

    Add the lentils to the pan. Pour over the coconut milk, fill the can with water and add this too. Bring to the boil, then reduce to a simmer for 15 mins until the lentils are soft and swollen but retain a little bite. Using a hand blender, pulse the soup until some is blended completely, leaving some larger vegetable chunks.

  • STEP 3

    Zest the lemon straight into the pan, then squeeze the juice over the soup and stir through with a pinch of salt, chilli and finely chopped herbs. Ladle into bowls and sprinkle over a little more lemon zest, if you like.

Recipe from Good Food magazine, February 2015

Goes well with


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A star rating of 4.5 out of 5.21 ratings

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