Curry lentil soup

Curry lentil soup

London, 3 years ago, my first week-end without kids, 3 days walking for hours and hours, without a schedule, without “things to do”, just my favourite city, the white sky, the freezing winter air. 

I ate this soup in a Pret a Manger shop, near Covent Garden. It was the soup of the day, spicy, creamy and comforting … I loved it right away.

Just I got home, I tried to cook it, of course without the recipe but trying to remember every single flavor. Thus it was born my favorite winter soup.


1 medium red onion, finely chopped – 2 garlic cloves, finely chopped, 250 g. (8.8 oz) red lentils – 2 teaspoon curry powder – chilly powder – a bunch of fresh spinach – 150 g. (5.2 oz) coconut milk – extra virgin olive oil – salt and pepper

In a heavy pan cook onion and garlic in little extra virgin olive oil until soft (not brown!). Add in the curry and the chilli, then the washed red lentils. Season with salt and pepper, cover with warm water and cook gently until the lentils will be creamy, adding warm water during the cooking if necessary.
Add the coconut milk and the fresh spinach, cook for five minutes more and serve immediately.
Serve 4/6