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Curried lentil soup


  • Heat a little oil in a heavy-bottomed pot and gently sauté the garlic, capsicum, carrot, celery, fennel and onion until tender, regularly stirring. 
  • Add the curry powder and briefly cook, continually stirring, to toast. 
  • Then add the tomatoes and lentils with about 1 litre stock, some salt and pepper. Stir well and gently cook until the vegies are tender, adding the remaining stock as you do so. 
  • Stir through the coriander and taste the soup for seasoning.
  • Serve in individual bowls with a dollop of yoghurt on top.


  • olive oil
  • 2 garlic cloves, crushed
  • 1 large red capsicum, cored, seeded & diced
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 1 fennel bulb, diced
  • 1 large onion, chopped
  • 1 heaped tbsp curry powder
  • 1 can diced tomatoes
  • 2 cups green or brown lentils, rinsed
  • 1½ litres vegetable stock
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh coriander
  • plain yoghurt (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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