Curried Lentil Soup with Cilantro Naan



  • 2 teaspoons vegetable oil
  • 1 onion (medium, chopped)
  • 2 cloves garlic (crushed)
  • 2 teaspoons mild curry powder
  • 14 ounces diced tomatoes
  • 3 cups vegetable stock
  • 11 ounces sweet potatoes (peeled and cut into 3/4-inch chunks)
  • 11 ounces cauliflower (cut into florets)
  • 2 medium zucchini (cut into 1/2-inch chunks)
  • 15 ounces brown lentils (drained and rinsed)
  • 2 naan breads
  • 3 tablespoons butter (melted)
  • 2 tablespoons chopped cilantro (finely)
  • 1/3 cup plain yogurt (to serve)


  1. Heat oil in a large saucepan on medium-low heat. Add onion; cook and stir for 5 mins, or until soft.
  2. Add garlic and curry powder. Cook and stir for 1 min, or until fragrant. Add tomatoes and stock. Bring to a boil on high heat. Reduce heat to low.
  3. Add sweet potatoes; simmer for 10 mins. Add cauliflower and zucchini. Simmer, stirring occasionally, for 5 mins, or until vegetables are tender.
  4. Add lentils; cook and stir for 5 mins, or until heated through. Season with salt and black pepper.
  5. Toast naans. Brush with combined butter and cilantro. Cut into wedges. Ladle hot soup into serving bowls. Top with yogurt and serve with naan.
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