Curried Cream of Lentil Soup

Preparation info

    • Difficulty


    • Ready in

      5 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

I always find lentils comforting and earthy, and they go very well with all the curry spices. A 10-minute soak helps to shorten the cooking time, but is not essential. This soup is good in winter and never fails to please. Serve with wholewheat and rye bread.


  • 25 g/1 oz/2 tablespoons butter
  • 2 garlic cloves, crushed
  • tablespoons curry powder
  • 100 g/4 oz/½ cup dried yellow lentils
  • 1.7 litres/3 pints/ cups water
  • 300 ml/10 fl oz/ cups single/light cream seasoning to taste


    Melt the butter and cook the garlic and curry powder for a moment. Add the lentils, stir well and pour in the water. Simmer for 20 minutes or until the lentils resemble a purée. Add the cream and seasoning, and reheat gently.