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Spicy Lentil Soup

We made this in a slow cooker, but it could also be made in a large pan.

serves 4


    • 100g dried red lentils
    • 1 litre of chicken or vegetable stock
    • 400g tin chopped tomatoes
    • 2 dried bay leaves
    • 3 cloves garlic, crushed
    • 100g mild curry paste
    • 2 small carrots, peeled and coarsely chopped
    • 1 stalk celery, trimmed and thinly sliced
    • 2 medium potatoes, peeled and coarsely chopped
    • 140g Greek yoghurt
    • Freshly ground black pepper
    • 6 tbsp finely chopped fresh coriander


  1. Rinse the lentils under cold water until the water runs clear; drain.
  2. Combine the lentils, stock, tomatoes, bay leaves, garlic, curry paste, carrot, celery and potato in a 4.5 litre slow cooker. Cover and cook on low for 6 hours. Season to taste.
  3. Divide into bowls. Top with the Greek yogurt and sprinkle with the black pepper and coriander.  
  4. For a vegetarian option, use vegetable stock instead of chicken.

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