Curried lentil soup with kale and almond topping
- January 2021
- Serves 4
- Hands-on time 15 min, oven time 40 min
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.
- 15.9g fat (1.9g saturated)
- 22.9g protein
- 47.8g carbs (7.2g sugars)
- 7.6g fibre
- 0.6g salt
- 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
- 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.
We used korma curry paste, but for a more fiery kick try rogan josh or madras. Use any of your favourite leafy greens and nuts in the topper.
The soup will keep, covered, for up to 3 days in the fridge or 2 months in the freezer.
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