Spicy lentil soup

Warming and delicious slowcooked spicy lentil soup from Australian Women's Weekly.

  • 6 hrs 30 mins cooking
  • Serves 4
  • Print


Spicy lentil soup
  • 1/2 cup (100g) dried red lentils
  • 2 small carrots (240g), chopped coarsely
  • 1 stick celery (150g), trimmed, sliced thinly
  • 2 medium potatoes (400g), chopped coarsely
  • 3 clove garlic, crushed
  • 400 gram canned diced tomatoes
  • 1/3 cup (100g) mild indian curry paste
  • 1 litre (4 cups) chicken stock
  • 2 dried bay leaves
  • 1/2 cup (140g) greek-style yoghurt
  • 1/2 cup finely chopped fresh coriander


Spicy lentil soup
  • 1
    Rinse lentils under cold water until water runs clear; drain
  • 2
    Combine lentils, carrot, celery, potato, garlic tomatoes, paste, stock and bay leaves in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 6 hours. Season to taste.
  • 3
    Serve soup topped with yoghurt and coriander.


To freeze: Complete the recipe to the end of step 2. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through

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