Red Lentil Korma Soup
A thick, creamy red lentil soup with gentle korma spices, ready in under half an hour.
Made with Korma base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £0.57 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the red lentils in cold water until the water runs mostly clear.
- 2
Heat the oil in a large pan over a medium heat. Add the cumin seeds for 20 seconds, then the carrots, and cook for 4 minutes.
4 min 20 s - 3
Add the lentils, your ready made korma base (see the base recipe), the water and the salt. Bring to the boil, then simmer for 15 minutes, until the lentils collapse.
15 min - 4
Blend roughly with a stick blender, leaving a little texture, or leave it chunky.
- 5
Stir in the lemon juice, taste, and add more salt if needed. Serve with a spoonful of coconut yoghurt on top.
Tips
- Skim any foam from the surface as the lentils start to cook. It gives a cleaner flavour.
- The soup thickens as it stands. Loosen with a splash of boiled water when reheating.
- Red lentils need no soaking. Do not swap in green or brown lentils without longer cooking.
Storing and freezing
Cool within 1 to 2 hours. Keep in the fridge for up to 3 days or freeze in portions for 3 months. Reheat until steaming hot.
Questions
Is the soup high in fibre?
Red lentils are a good source of fibre, so it suits a high fibre diet.
Can I make it spicier?
Yes. Add a pinch of chilli flakes with the cumin seeds, or serve with chilli oil on top.
Can I add greens?
Yes. Stir in two handfuls of spinach or chopped kale for the last 3 minutes.
More made with korma base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.