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Curried Lentil & Coconut Soup

Servings 2



  • 2 carrots grated
  • 2 sticks celery finely diced
  • 1 tsp oil
  • 100 g dried split red lentils
  • 1 tsp curry powder
  • 2 cups vegetable stock
  • 100 mls lite coconut milk

To serve

  • 1 bunch coriander leaves picked
  • 2 slices wholemeal toast


  • Prep vegetables. Grate carrots and finely chop celery.  
  • Cook soup. Heat oil in a medium pot on medium heat. Add carrot and celery and cook for about 3 minutes, until soft. Add split red lentils, curry powder, a pinch of salt and veggie stock and bring to a simmer. 
  • Simmer for about 20 minutes, until lentils are tender. Stir through coconut milk and season to taste with salt and pepper. 
  • To finish, pick coriander leaves. Serve soup in bowls, with toast on the side. Sprinkle over coriander. 
Calories: 326kcal