- 15 minutes
- 40 minutes
This soft yet spicy vegetarian soup gets a little bit of a kick from a dollop of yogurt. It keeps well so feel free to make a big batch and have it to munch on all week.
Heat vegetable oil in a saucepan until shimmering, add onion, ginger, and garlic and cook stir often until onion is translucent.
Add curry and toast until fragrant, then add red pepper flakes and lentils and toss to coat then add vegetable stock and bring to a simmer.
Cook until lentils are soft, about 30 minutes, then allow to cool.
- Process lentils in a blender in batches until smooth then season to taste with salt and pepper and serve with spiced yogurt.