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Lentil Soup with White Curry

Lentil Soup with White Curry

Delicious, cheap, healthy, and quick. A soup that’s a meal in itself. Perfect when the refrigerator is empty and the bread is stale.


  • 1 cup red lentils (dhal)
  • 2 tbsp ginger, chopped
  • 4 garlic cloves, chopped
  • 2 dry shallots, chopped
  • 2 bay leaves
  • 2 tsp White Curry, ground
  • 2 tomatoes, chopped
  • 1 carrot, diced
  • 1 ½ cup coconut milk
  • ½ cup fresh coriander, chopped
  • Salt and pepper, to taste


  • 6 slices stale sourdough bread
  • ½ cup olive oil
  • ½ tsp fenugreek, roasted and ground
  • ½ cup red onion, chopped
  • Fresh cilantro
  • Lime wedges


  1. 1

    Rinse the lentils and place them in a large pot with 3 cups of water. Bring to a boil and skim.

  2. 2

    Add the rest of the ingredients. Cook on medium heat for 30 minutes. Taste and add water if the soup is too thick.

  3. 3

    In the meantime, tear the bread into 1 or 2 inch pieces. Place the bread and the olive oil in a bowl and mix well.

  4. 4

    Spread the bread evenly on a bake sheet. Cook in the oven at 350F (175C) until crispy and golden (15-20 minutes).

  5. 5

    Place some of the roasted bread in each bowl and pour the soup over top. Garnish with the roasted fenugreek, onions, and fresh coriander. Serve with lime wedges.