Serves 4

Prep time 40 mins


1 tbsp. olive oil
1 small red onion diced
salt and pepper to taste
1 tsp. curry powder
1 tsp. cumin powder
1 and ½ cups vegetable stock
½ cup rinsed red lentils
3 red peppers
1 can coconut milk
1 tsp. honey
Greek yoghurt (for topping)
Chopped coriander (for topping)
Chilli flakes (for topping)


Roast peppers in oven till they start to blacken and place in a plastic bag to make it easier to peel. After 5 minutes, peel the skin and leave aside.
In a pot, add olive oil and sauté onion till soft and add curry powder and cumin. Pour in vegetable stock, red lentils, peppers and coconut milk. Bring to a boil then turn down the heat and simmer for 20 minutes until lentils are soft. Stir in the honey and season with salt and pepper.
Blend soup till completely smooth and top with a dollop of Greek yoghurt, chopped coriander and chilli flakes.