Quick And Delicious
Indian Lentil Soup
August 12, 2014

This is one of our favourite family soups, perfect for a Wintery weekend or kids afternoon tea.   The thing I love the most about it (as with most soups) – is its versatility.  I usually add whatever veggies are hanging around in the fridge e.g. cauliflower, zucchini, spinach etc. If they’re looking a bit too unloved or if I don’t have plans for them – in they go.  In Joy!

Serves: 4

Preparation:  10 minutes

Cooking: 25 – 30 minutes

Indian Lentil Soup

  • 1 Tbsp coconut oil
  • Olive oil
  • 1 brown onion
  • 3 cloves of garlic
  • 1 tbsp fresh ginger
  • 2 – 3 cups japanese or butternut pumpkin
  • 2  large or 3 medium sized carrots
  • 200 gm red or yellow lentils (preferably soaked overnight)
  • 1L (4 cups) vegetable stock or bone stock
  • 1 handful fresh tomatoes
  • 1 tbsp dulse flakes (optional)


  • 1 tbsp mild curry powder (or less if for children)
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • sea salt


  • Turn the oven onto 160 degrees celsius
  • Chop all the vegetables quite small and place on a baking tray
  • Cover with a small amount of olive oil
  • Place vegetables in the oven and bake for approximately 25 – 30 minutes or until cooked
  • Heat 1 Tbsp coconut oil on low – medium in a big soup pot
  • Add onion, garlic, ginger and all the spices
  • After about 1 minute add the cooked vegetables, lentils (and dulse if using), stir it around another minute before adding the vegetable stock.
  • Let it cook gently on medium heat for 20 – 30 minutes, stir occasionally, taste the soup and add more salt and spices if need be.
  • Add the tomatoes and let it cook for 5-10 more minutes.
  • The soup is done when the lentils are dissolved.
  • Serve with fresh coriander and/or parsley.


  • If you’ve made it for the whole family and you like it spicier add more curry powder.
  • We added 1 tsp of organic cream to the childrens as it was served.
  • I’ve also added 1 cup of coconut milk as part of the stock, which adds another element of creaminess.
  • The soup could be blended to make a thick textured soup, we did it this way.

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