Spicy Indian Vegetable & Lentil Soup

A wonderfully warming soup with fragrant spices and a little heat, perfect for those who want to be healthy and still eat delicious food.


2 tbsp olive oil
2 onions, chopped
3 carrots, diced
3 stalks celery, diced
50g Shemin’s Indian Curry Paste (Mild,  Medium, Hot or Chilli-Free)
1 tsp Shemin’s Garam Masala
1.5L vegetable stock or water
200g red lentils rinsed until the water runs clear
1 400g tin chickpeas, drained
1 400g tin cannellini beans
1 400g tin chopped tomatoes


  1. In a large pot, sauté the onions, carrots, and celery in olive oil for about 5 minutes.
  2. Stir in Shemin’s Indian Curry Paste and garam masala, and cook for a couple of minutes. Add the stock or water, lentils, chickpeas, cannellini beans and tomatoes. Bring to the boil for a few minutes, then simmer for about 1 hour or until the lentils are tender.
  3. You can serve the soup just as it is or purée half the soup in a food processor. Return the puréed soup to the pot, stir and serve.
Serves 6

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