Curried lentil soup


2 tablespoons ghee or coconut oil

1 onion, finely chopped

2 medium carrots, peeled and finely diced

1 rib celery, finely diced

2 cloves garlic, pressed through garlic press Salt

1 and 1/2 teaspoons curry powder

1 teaspoon turmeric

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon black pepper

1 pound split red lentils (dried)

6 cups chicken stock, hot

1/2 can coconut cream

1 tablespoon chopped cilantro leaves

Naan bread, for dipping


-Place a pot over medium-high heat, and add in the ghee; once hot, add in the onion, carrot and celery, and saute for about 5-6 minutes, until slightly tender. -Add in the garlic, curry powder, turmeric, cumin, smoked paprika and black pepper, and stir to combine; once aromatic, add in the lentils and stir to blend, followed by the chicken stock.

-Cover the soup and allow it to gently simmer for about 20 minutes, stirring occasionally, or until lentils are tender and soup is slightly thickened.

-Finish the soup by stirring in the coconut cream and the cilantro, and serve with warm naan bread, if desired.

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