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Spiced Lentil Soup

A community recipe by

Not tested or verified by

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I never weigh or measure when making soup - after all you might like it thicker or thinner than I do. Bear in mind, though, that you can add more water and flavour at the end, but it's not so easy to take it out.


Serves: 4-6

  • butter (a little, or oil - for frying)
  • 2 finely diced onions
  • 2 inely diced carrots
  • 2 large ripe tomatoes (skinned and roughly chopped)
  • 1 tablespoon vindaloo curry paste (Patak's, or Madras curry powder)
  • 1 teaspoon cumin seeds (approximately)
  • 250 millilitres lentils (any kind)
  • sea salt (to season)
  • sugar (to season)


Spiced Lentil Soup is a community recipe submitted by StoupaTart and has not been tested by so we are not able to answer questions regarding this recipe.

  • Sweat the onion & carrot in oil or butter for 10 minutes.
  • Add the curry paste or powder & the cumin. Cook for 2 minutes more.
  • Stir in the lentils. Turn up the heat & add the tomatoes. Stir & mush them around for a few minutes.
  • Add boiling water and simmer until the lentils are soft.
  • Add salt & sugar to taste.
  • Additional Information

    If you live in England where the tomatoes have no flavour, you might want to add a bit of Marigold powder at the end. Alternatively, use tinned tomatoes instead.

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