Spicy Lentil Soup

  • Type : Breakfast

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


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

Top tip!

For a vegetarian option, use vegetable stock instead of chicken.


  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.