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Curried lentil soup with kale and almond topping

Name: Curried lentil soup with kale and almond topping
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 4
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

By: Sophie Austen-Smith
Former deputy food editor, delicious.

Published: 14 Jan 21
Updated: 18 Mar 24

Curried lentil soup with kale and almond topping

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.

Easy
January 2021

Test kitchen approved

Serves 4
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

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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

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Method

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.
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.
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.

Recipe from January 2021 Issue

Nutrition

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

delicious. tips

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