Curried Lentil Soup - in grams
Our curried lentil soup recipe written for UK kitchens - gram measurements, °C oven temperatures, and British ingredient names you'll actually find at Tesco, Sainsbury's, Waitrose or Ocado.
Cooking in the US instead?
View the US cup version of this recipe.
Ingredients - Serves 4
Prep 30 minutes · Cook 30 minutes
| 1 large | onion, chopped |
| 2 medium | carrots, chopped |
| 2 sticks | celery, sliced |
| 2 | garlic cloves, crushed |
| 2 tsp | curry powder |
| 350 g | red lentils |
| 1.2 litres | vegetable stock |
| 1 | bay leaf |
| 2 tsp | salt |
| ½ tsp | white pepper |
| 3 tbsp | vegetable oil |
| Garnish: toasted pumpkin or sunflower seeds, black onion seeds, croutons |
Method
British cooking note
If your oven runs fan-assisted, drop the temperature by 20°C from the figure given. UK supermarket plant milks vary in fat content - Oatly Barista works particularly well for sauces.
Want to cook like this every week?
This recipe is from our free vegan recipe library. For step-by-step videos that teach you the technique behind dishes like this - knife skills, building flavour, sauces, doughs - explore our Cook Like A Pro course.
Explore the course Browse more UK recipes