Family Favourite

Spiced Lentil Soup

Seasoned with aromatic spices like curry and turmeric this lentil soup is full of flavour and warmth. Balance out the spices with tender pieces of paneer and top with creamy yogurt for a hearty bowl of goodness.

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins


  • medium pot
  • cheese grater
  • cutting board
  • knife
  • measuring spoons and cups


  • 3 Tbsp (45ml) canola oil
  • 2 Tbsp (30ml) Madras curry powder
  • 1 Tbsp (15ml) cracked black pepper
  • 2 tsp (10ml) ground turmeric
  • 1 tsp (5ml) whole cumin seed
  • 1 tsp (5ml) paprika
  • 1 tsp (5ml) ground cinnamon
  • 1-2 bay Leaf
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups (480ml) okra (fresh or frozen), sliced into ¼“ (½ cm) rounds
  • 1 ½ cups (360ml) green lentils
  • 2 Tbsp (30ml) tomato paste
  • 1 Tbsp (15ml) salt
  • 5 cups (1¼ L) vegetable Stock
  • 2 cups (240 ml) cream
  • ½ lb (227g) paneer, shredded
  • ¼ cup (60ml) chopped cilantro, for garnish
  • ¼ cup (60ml) yogurt, for garnish


  1. In a medium sized soup pot, heat the canola oil over medium heat and toast your spices until they are fragrant, about 30-45 seconds, then add the garlic and onion, sautéing for a couple minutes, stirring often.
  2. Once the onion has softened, stir in the tomato paste, okra, lentils, stock and cream, bring to a boil, reduce heat and simmer for about 25 minutes, until lentils are tender.
  3. Next add your shredded paneer and simmer for another 5 minutes, stirring often.
  4. To serve, finish each bowl with a big dollop of yogurt and fresh chopped cilantro. Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months.

Watch the demonstration of the recipe below.



  • You can substitute your fresh or frozen okra with green beans
  • Any lentils can be used but green lentils freeze the best. Cooking times may vary if substituting other varieties.