Curried Lentil and Lime Soup

READY IN: 40mins
Recipe by tigerduck

Somebody was requesting a lentil soup recipe without tomatoes. Here is the one I know. I made it last winter and I really liked it. The recipe says it's low-fat and the soup is definitely quick to throw together. I'm not sure if I used lime as stated or lemon, since I don't usually have lime at home, but do the rest of the ingredients. That's another good thing about this recipe; it uses storecupboard ingredients. I am already looking forward to prepare this soup again when it gets colder... You can use whatever curry paste you fancy. I used a korma paste. This soup freezes well, yet another advantage. I didn't use the yogurt, I tried it with the yogurt, but I preferred it without. However, I thought you might like it with that's why I didn't leave it out.

Top Review by katia

I love lentil soup and its a very common dish in Greece. I sometimes make it without tomatoes but when I saw the combinatin curry, lime, sultanas and yogurt I knew I had to try it. It was so very good! I had trouble finding lime but I finally managed to get some. After I tried it this way, I made it again next week with some changes in order to reduce the fat furhter. So I used plain water instead of stock and reduced the sultanas in half. I liked it more that way. It wasn't so sweet and that is my kind of food. A keeper for the next winter. Thanks Tigerduck!

Ingredients Nutrition


  1. Place the curry paste, onion, garlic, ginger and cumin seeds in a large pan and cook gently together for 3 minutes.
  2. Add the lentils and stock, bring to the boil and simmer gently for 20 minutes.
  3. Add the sultanas and cook for a further 10 minutes.
  4. Add the lime zest and juice, plus salt and pepper to taste (you probably don't need to add salt but check to make sure).
  5. Ladle into bowls and top each serving with a large spoonful of yogurt (don't mix the yogurt) and a sprinkling of mint.
  6. Serve with warm chapatis.

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