Cape Malay Curried Lentil Soup

A fragrant, hearty Cape Malay Curried Lentil Soup packed with warming spices, tender vegetables, and a protein-rich boost from lentils.

Prep Time: 10 mins

Cook Time: 45 mins

Servings: 5

Calories: 287

Protein: 14g

Carbs: 51g

Fat: 3g

1 tsp olive oil

1 onion, diced

1 tsp garlic, crushed

2 sticks celery, chopped

2 large carrots, peeled and chopped

2 tsp Cape Malay Curry Powder or generic supermarket curry powder

400g (2 cups) sweet potato, peeled and chopped

250g cherry tomatoes

210g (1 cup) brown or green lentils, dry weight

1 tin chopped tomatoes

1.5 L chicken stock

Salt and pepper

Optional Cape Malay Curry Powder

4 tbsp coriander seeds

1½ tsp fennel seeds

1½ tsp black mustard seeds

1 tbsp fenugreek powder

1 tbsp black peppercorns

2 tsp chilli powder

1½ tbsp cumin seeds

2 tbsp ground cardamom

2 tbsp ground turmeric

1½ tsp ground ginger

1 curry leaf (chopped into small pieces, approx. ½ tsp)

If you want to be super authentic and have a ginormous spice collection, you can make the proper Cape Malay Curry Powder. Add everything from the list to a blender and blitz. If you don’t, supermarket curry powder is fine, although it will be a different flavour, it’s still delicious.
In a large pot heat the olive oil over a medium heat, add in the onion, celery, and carrots. Sauté for 5 minutes before adding the curry spice and garlic and cook for another minute.
Toss in the sweet potato, cherry tomatoes, brown lentils, chopped tomatoes and the stock. Stir it all together, cover the pot with a lid and let it simmer for 35 minutes.
Taste the soup and add in salt and pepper to taste. Blend or serve chunky.