Eastern Lentil Soup

Picture of Eastern Lentil Soup
Eastern Lentil Soup

Modern day ingredients have helped to give a more exciting finish to old favourites. Here we have an old favourite (lentil soup) given a touch of the east. Photo courtesy of Alex H.

45 minutes
10 minutes


  • 2 tablespoons of Oil
  • 1 tablespoon Mild Curry Powder
  • 1 Chopped Onion
  • 1 Chopped Carrot
  • 2 Pints Vegetable Stock
  • 1oz Creamed Coconut
  • 1 Stick of Celery, Chopped
  • 6oz Red Lentils, Washed
  • ¼ Pint Single Cream
  • 1 Tablespoon Chopped Parsley
  • Salt and Pepper


  1. Heat oil in a large pan and add onion, carrot and celery.
  2. Sauté slowly until vegetables are tender but not coloured.
  3. Stir in curry powder and cook for a few minutes. Add washed lentils and stock, bring slowly to the boil.
  4. Reduce heat, cover and simmer for about 45 minutes.
  5. Break up the creamed coconut and add to pan. Stir until melted and season to taste.
  6. If a smooth soup is required, liquidize at this stage. Return to rinsed pan and add cream and parsley. Bring up to heat but do not boil.
  7. Serve with crusty bread.

Once made this soup freezes well.