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Seasonal, hearty, very cheap and packed with vitamins and good stuff, this vegan Indian spiced lentil soup is super all round!


1 cup

Total time

25 minutes




Lunch, Appetiser


  • 50 g coral lentils
  • ½ clove garlic (finely chopped)
  • ¼ tsp ginger (finely chopped)
  • ¼ onion (roughly diced)
  • ½ can chopped tomatoes
  • 250 ml water
  • 1 tsp curry powder
  • ¼ tsp chilli powder (or to taste)
  • 1 pinch curry leaves
  • 1 tsp olive oil ((divided))
  • salt, pepper


  1. In a saucepan, heat up the oil on medium heat.
  2. Add in the onion, garlic and ginger and cook, stiring regularly, until lightly golden.
  3. Add in the lentils and spices and cook for a couple of minutes.
  4. Pour in the tomato sauce and water, reduce the heat to low and cook for another 10-15 minutes or until the lentils are soft.
  5. View the recipe instructions at Cake and Whisky

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