Yellow Curry Lentil Soup

, from Issue #103. May, 2022
Photography by Josh Griggs.
Yellow Curry Lentil Soup

Deliciously fragrant and warming, with a little kick, this soup is a sure-fire winner – feel free to serve with naan or roti on the side.

Serves: 4


2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, crushed
1 tablespoon grated fresh ginger
2 teaspoons fish sauce
½ cup Thai yellow curry paste
3 cups good-quality chicken or vegetable stock
400ml coconut milk
2 makrut lime leaves
1 large kūmara, peeled and chopped
400-gram tin black or brown lentils, drained
200 grams green beans, trimmed and halved

To serve
1/3 cup roughly chopped roasted cashews


Heat the oil in a large pot or deep frying pan and add the onion. Cook over a medium heat for 8 minutes, until softened but not coloured. Add the garlic, ginger, fish sauce and curry paste and stir to combine. Add the stock, coconut milk and lime leaves and bring to a simmer for 5 minutes. Add the kūmara and cook for a further 15 minutes, or until just cooked through. Add the lentils and beans, cook for a final 5 minutes, then serve immediately.

Cook’s note:If you’re after an even more substantial stew-style soup, add another 400-gram tin of well-drained lentils.