After the indulgence of Christmas, many are seeking hearty yet healthy meals, and lentil soup is a classic choice. However, even the best recipes can become repetitive. One home cook has shared a simple trick to elevate the dish: adding curry paste.
Curry paste, a common pantry staple, provides an instant burst of flavour. The recipe is highly adaptable, using ingredients like shallots, carrots, potatoes, and leeks, which can be substituted with onions, celery, or sweet potatoes. The cook recommends rinsing lentils until the water runs clear before adding them to the pot.
To prepare, heat olive oil in a large pan and fry shallots until fragrant. Stir in curry paste—tikka masala is suggested for a Scottish twist—and cook until bubbling. Add chopped vegetables and lentils, then pour in stock (1 litre for thick soup, up to 1.5 litres for thinner). Optional spices like garam masala, turmeric, or chilli flakes can be added, but go easy on salt as the paste may already be salty.
Bring to a boil, then simmer covered for 30-40 minutes, stirring occasionally and adding more stock if needed. For a smooth texture, blend the soup; for chunky, serve as is. Garnish with cream, coriander, or olive oil, and enjoy with buttered bread.
