Curried lentil soup with kale and almond topping

Curried lentil soup with kale and almond topping
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
442kcals
Fat
15.9g fat (1.9g saturated)
Protein
22.9g protein
Carbohydrates
47.8g carbs (7.2g sugars)
Fibre
7.6g fibre
Salt
0.6g salt
Calories
442kcals
Fat
15.9g fat (1.9g saturated)
Protein
22.9g protein
Carbohydrates
47.8g carbs (7.2g sugars)
Fibre
7.6g fibre
Salt
0.6g salt

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

Method

  1. 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.
  2. 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.
  3. 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.

delicious. tips

  1. 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.

  2. The soup will keep, covered, for up to 3 days in the fridge or 2 months in the freezer.

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