Red lentil soup with almond milk and curry

Ingredients

• 250 gsplit red lentils
• 100 gnatural almonds
• 1onion
• 1carrot
• 1 stalkcelery
• 1bay leaf
• 1 tablespooncurry powder, mild or hot to taste
• to tastecoriander, parsley or celery leaves, to garnish
• to tastetoasted chopped almonds
• to tasteextra-virgin olive oil
• to tastesalt
• 1,000 g (in two 500 g additions)water

Instructions

1. 1

   Blend the almonds

   Blend the almonds in a powerful mixer until finely ground. Add 500 g water and blend again, then leave to stand for at least 1 hour.

2. 2

   Strain the milk

   Blend the mixture once more, then strain it through a clean cloth, squeezing well. Return the solids left in the cloth to the mixer, blend with another 500 g water, and strain again.

3. 3

   Soften the vegetables

   Cut the onion, carrot and celery into small dice. Gently cook them in a saucepan with a little olive oil, the bay leaf and curry.

4. 4

   Add the lentils

   Rinse and drain the lentils, add them to the pan and stir so they take on the flavours.

5. 5

   Cook the soup

   Pour in the almond milk, cover the pan and cook for 20–25 minutes, or until the lentils reach your preferred tenderness and the soup has the desired thickness.

6. 6

   Garnish and serve

   Finish with the herbs, toasted chopped almonds and a dusting of curry.

What is red lentil soup with almond milk?

This is a European-style lentil soup given an aromatic twist with curry and homemade almond milk. Lentil soups appear in many food traditions, so the recipe’s particular character comes from its creamy nut milk and choice of curry rather than a single defining origin.

Red lentils soften as they cook, helping the soup become thick, while the onion, carrot and celery create a savoury base. Herbs and toasted almonds add a fresh, crunchy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 20g fat.

The lentils provide most of the carbohydrates and some of the protein, while almonds and olive oil contribute much of the fat. Serve the soup with a crisp vegetable side, or add bread if you want a more filling meal.

Making the almond milk

Fine almonds: blend the nuts thoroughly before adding water so they break down into a fine meal. The first soak of at least an hour gives the mixture time to rest before it is blended and strained.

Second extraction: blend the strained almond solids with another 500 g water, then strain again. Squeeze the cloth well to get as much liquid as possible.

Building the flavour base

Small dice: cut the onion, carrot and celery into similarly small pieces so they soften evenly. Cook them gently in a little olive oil rather than letting them brown heavily.

Curry choice: mild or hot curry both work; choose according to your preference. Stir it with the vegetables and bay leaf so its aroma is distributed before the lentils and almond milk go in.

Getting the texture right

Lentil doneness: cook for 20–25 minutes, checking towards the end for tenderness. Red lentils break down readily, so the soup will thicken as they soften.

Final consistency: the recipe leaves thickness to your preference. If you want a looser soup, stop cooking once the lentils are tender; for a thicker result, cook until more of them have collapsed.

A simple garnish

Fresh herbs: coriander, parsley or celery leaves each bring a bright finish. Add them just before serving to preserve their freshness.

Toasted almonds: scatter the chopped nuts over the soup for contrast with its soft texture. A final dusting of curry echoes the seasoning in the pan.

What to serve alongside

Bread: serve with crusty bread or flatbread to make the bowl more substantial. The bread also works well for scooping up the thick soup.

Fresh side: a crisp salad or sliced vegetables offer a cool contrast to the warm, spiced bowl. Keep accompaniments simply dressed so they do not overwhelm the curry.

Recipe notes & tips

• Rinse and drain the lentils before adding them to the pan.
• Dice the vegetables evenly so they soften at a similar rate.
• Keep the vegetables at a gentle heat while they cook with the curry.
• Squeeze the almond mixture firmly through the cloth during both straining stages.
• Check the soup near the 20-minute mark and continue cooking if you prefer it thicker.
• Add the herbs and toasted almonds at the end to keep their freshness and crunch.

Variations

• Change the curry: use mild or hot curry powder to suit your preferred level of heat.
• Choose the herbs: finish with coriander, parsley or celery leaves.
• Boost the crunch: add extra toasted chopped almonds just before serving.
• Make it smoother: blend the cooked soup if you prefer a more uniform texture.
• Serve it heartier: accompany the soup with bread for a more substantial meal.

Common mistakes to avoid

• Skipping the almond rest: leave the first blend for at least an hour before blending and straining again.
• Coarse almond milk: blend the almonds finely and strain through a clean cloth, squeezing well.
• Uneven vegetable pieces: cut the onion, carrot and celery into small, similar-sized dice.
• Overcooking without checking: start checking at 20 minutes and stop when the lentils and thickness suit you.
• Adding the garnish too early: scatter the herbs and toasted almonds over the soup just before serving.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan, stirring; add a little water if the soup has thickened in storage.

Frequently asked questions