Creamy Lentil Soup

Preparation info
  • for


    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About

I developed this soup from a ‘comfort food’ which in Southeast Asia is usually spiced and would hardly ever be eaten as soup – not the way ‘soup’ is defined in this book, anyway. In countries nearer India, like Burma and Thailand, such dhal-like lentil stews are very popular.


  • 2 tbsp sesame or olive oil
  • 1 large red chilli, deseeded and finely chopped (optional)
  • 1


In a heavy-based saucepan, heat the oil and fry the chilli (if using), ginger, garlic and lemon grass, stirring them continuously, for 2 minutes. Add the lentils and continue stirring these for a minute or two longer. Add 1.1 litres/ 2