Goa red lentil and veg soup

An Indian-style lentil soup with creamy coconut milk and vegetables.

Less than 1 hour

Serves 4


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  • 1 tsp (5ml) each mustard seeds and cumin seeds
  • 15 curry leaves
  • Vegetable oil
  • 1 onion, sliced
  • 2 carrots, peeled and sliced
  • 2-3 Tbsp (30-45ml) garam masala
  • ¾ packet (375g) red lentils
  • 1 can (400g) chopped tomatoes
  • 1 can (400g) coconut milk
  • Lime juice, to taste
  • Salt and milled pepper
  • Naan bread or rotis, for serving



  1. Fry seeds and curry leaves in a glug oil.
  2. Add onion and carrot and sauté.
  3. Add masala, lentils and 6 cups (1.5L) water, simmer for 30 minutes, then mix in tomatoes and coconut milk.
  4. Remove from heat and purée until smooth.
  5. Add lime juice, season and serve with warm naan bread or rotis.


Browse more vegetarian recipes here


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