Curried Lentil Soup

Lentil Stew (1 of 1)

I met a friend the other day in her new home and she cooked me the most wholesome, fragrant and heart-warming lentil soup. The tomatoes and coconut milk provided a rich creaminess that was balanced by the flavour of the spices and fresh coriander that filtered through with each spoonful. Upon drilling her about how she concocted such a wonderful dish, she told me just how easy, cheap and quick it was to make. So on a rainy day in Brisbane a few days later, I created my own version that gave me that wholesome, warm and heart-happy feeling all over again! I hope this recipe provides that for you too…

Lentil Stew (1 of 1).jpg

Quick Curried Lentil Soup


  • 1.5 cups dry lentils
  • 1 brown onion, diced
  • 1 can diced tomatoes
  • 3 cloves garlic, diced
  • 2 tbsp fresh ginger, grated
  • 1 tsp curry powder
  • 1 tsp chilli flakes
  • 1 tsp smoked paprika
  • 1/2 cup fresh coriander, finely chopped
  • 1/2 can organic coconut milk


  1. Cook onion and garlic in a non-stick pan on high heat with a dash of water until start to brown.
  2. Lower the heat and add fresh ginger, curry powder, chilli flakes and smoked paprika. Stir until fragrant.
  3. Add the lentils and stir for approximately 1 minute.
  4. Add the diced tomatoes, coconut milk, 3 cups of water and coriander. Bring to the boil, then simmer uncovered for approximately 20-25 mins (until lentils cooked through).
  5. Serve the soup into bowls and top with fresh coriander.

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