A simple, quick, healthier and cheaper than chips lunchtime curry hit!

To up your veg intake, chop a carrot and add to the pan with the lentils. Or, for a green twist, throw in a few handfuls of fresh spinach leaves or some frozen spinach cubes just before blitzing.

Serves 2


1 tbsp sunflower or vegetable oil

1/2 onion, finely chopped

1 clove garlic, chopped

1 inch piece of ginger, peeled and finely chopped

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp turmeric

1/2 tsp paprika

1 tsp garam masala

1/4 – 1/2 tsp hot chilli powder (depending on how hot you like it)

pinch of asafoetida (optional if you can’t find it)

1/2 tbsp tomato puree

150g split red lentils

650ml vegetable stock (it’s ok to use concentrated stock or stock/bouillon cube/powder)


squeeze of lemon or lime juice

1 tbsp chopped coriander leaves (optional for serving)

dollop of natural yoghurt (optional for serving)


  1. Heat the oil in a saucepan and fry the onions on a low heat for a few minutes until they are soft but not brown.
  2. Add the garlic and ginger and cook gently for a few minutes until the harsh smells start to dissipate. Keep stirring so that they don’t burn.
  3. Add the spices, stir well and cook gently for a minute or so.
  4. Add the tomato puree, stirring whilst it cooks for another minute or so.
  5. Pour in the lentils and stock, bring to the boil, then reduce the heat. Simmer for 20 – 30 minutes until the lentils are soft.
  6. Add a pinch of salt then blitz the soup in a blender or with a stick blender.
  7. Taste to see if you need any more salt. Lentils can take more salt than you’d normally use to achieve a good flavour. If it’s too thick for your liking you can always add a little water at this point to achieve the consistency you like.
  8. Finish with a squeeze of lemon or lime to enhance the flavour.
  9. Pour into bowls and serve with a dollop of natural yoghurt and some fresh coriander if you wish.