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Photo of Spiced lentil soup by WW

Spiced lentil soup

3 - 6
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
Take a quick trip to an exotic destination with this deliciously simple soup spiced with a hint of curry.


Olive oil

2 tsp

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Curry powder

1 tbs, (mild)

Dry lentils

200 g, (1 cup, red lentils are best)

Canned diced tomatoes

400 g, (1 can)

Vegetable stock

2 cup(s), (500ml)

Fresh flat-leaf parsley

2 tbs, finely chopped

Wholemeal bread

4 slice(s)


  1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 3–5 minutes or until softened. Add the curry powder and cook, stirring, for 30 seconds or until fragrant.
  2. Add the lentils, tomato, stock and 2 cups (500ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until soup has thickened and lentils are tender.
  3. Ladle soup into warmed bowls and sprinkle with parsley. Serve with bread.


SERVING SUGGESTION: Serve with an extra slice of wholegrain bread.TIP: You can use Moroccan seasoning or 2 teaspoons of Mexican chilli powder instead of the curry powder.