Spiced Red Lentil Soup


For the soup

1 medium onion

1 carrot

½ tsp dried chilli flakes

2 tsp panch phoran spice mix

Vegetable stock


Tomato puree

200g dried red lentils

200g can chopped tomatoes

1 lemon

Fresh coriander

For the spiced yogurt

6 tbsp fat-free natural greek yoghurt




  1. Put the onion, carrot, chilli, panch phoran spices, 3 tbsp stock and some seasoning into a large non-stick pan over a low heat.
  2. Cover and cook for 5 minutes.
  3. Uncover the pan and stir in the paprika and tomato purée, followed by the rest of the stock, the lentils and the tomatoes.
  4. Bring to simmer, cover and cook for 20 minutes or until the lentils are soft.
  5. Meanwhile, mix the spiced yogurts ingredients in a small bowl and add salt to taste. Set aside.
  6. Pour half of the soup into a large bowl and blend until smooth with a stick blender (or use a food processor).
  7. Bring back to the boil and stir in the lemon juice and most of the coriander.
  8. Ladle into mugs or bowls and add dollops of spiced yogurt.
  9. Sprinkle with the extra paprika and garnish with coriander sprigs to serve.
Recipe credit: Slimming World's Free and Easy

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