Curried lentil soup with kale and almond topping

Name: Curried lentil soup with kale and almond topping
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 4
Ingredients: 2 splashes vegetable oil; 300g red lentils; 3-4 tbsp korma curry paste; 1.2 litres hot vegetable stock (check it’s vegan if necessary); 1 onion, cut into wedges; 100g kale, shredded; 2 garlic cloves, thinly sliced; 40g blanched almonds, chopped; 2 tbsp dried curry leaves (optional); 4 tbsp dairy-free unsweetened coconut yogurt, 1 sliced red chilli and fresh coriander to serve

Portion size: Serves 4
Hands-on time 15 min, oven time 40 min
Difficulty: easy

Sophie Austen-Smith

Former deputy food editor, delicious.

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This healthy and filling curried lentil soup is full of goodness and a real depth of flavour via korma spices and coconut yogurt. It’s vegan too!

Alternatively, try this vegan and ayurvedic lentil and herb soup recipe by Anjum Anand for a health-giving meal in the depths of winter.

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Ingredients

2 splashes vegetable oil
300g red lentils
3-4 tbsp korma curry paste
1.2 litres hot vegetable stock (check it’s vegan if necessary)
1 onion, cut into wedges
100g kale, shredded
2 garlic cloves, thinly sliced
40g blanched almonds, chopped
2 tbsp dried curry leaves (optional)
4 tbsp dairy-free unsweetened coconut yogurt, 1 sliced red chilli and fresh coriander to serve

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Method

Heat the oven to 200°C/180°C fan/gas 6. Put a splash of oil, the lentils, curry paste and stock in an ovenproof casserole with a lid and stir. Cover and cook in the oven for 40 minutes.
A few minutes before the soup is ready, heat another splash of oil in a frying pan over a medium-high heat and fry the onion, kale, garlic and almonds for 3-4 minutes until golden and a little charred. Stir in the curry leaves and cook for 1 minute.
Stir the soup, season and divide among 4 bowls. Top with the kale mixture, a drizzle of yogurt and the chilli and coriander to serve.
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