Curried Cabbage & Lentil Soup

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Healthy and heartwarming soup


  • 1 1/2 cup dried green lentils, rinsed
  • 1/4 cup korma curry paste
  • 3 cup cabbage, shredded
  • 1 carrot, finely diced
  • 1/2 cup coriander, leaves roughly chopped (to serve)
  • 1 brown onion, thinly sliced
  • 6 cup vegetable stock
  • 280g roti bread (to serve)
  • 2 tbs olive oil
  • 2 garlic cloves, crushed
  • 2 stick celery, finely diced
View Method Curried Cabbage & Lentil Soup


  1. Heat oil in a large deep saucepan over medium heat. Add onion, celery, carrot and garlic. Cook for 8 minutes or until softened. Stir in curry paste and cook for 1 minute or until aromatic.
  2. Add lentils, stock and 3 cups water. Bring to the boil, reduce heat and simmer for 35 minutes or until lentils are tender. Add cabbage and cook for 3 minutes or until wilted. Season with salt and pepper. Ladle into bowls and top with coriander. Serve with chapattis.
View Ingredients Curried Cabbage & Lentil Soup
View Method Curried Cabbage & Lentil Soup
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