Monday, September 16, 2013

Curried Lentil & Aubergine Soup

Photo courtesy of Dan /

Well the winter is well and truly here and I need something to warm me up in work. I also needed to try a new protein source for my lunches, so what better than a nice big bowl of lentil soup! I have adapted a vegetarian curry recipe from one of the weight watcher books to make it a bit more soupy and so the propoints are more in line with lunch time allocation! Super easy and the whole batch can last the week (depending on how hungry you are).

Servings: 4-5
SmartPoints per serving: 4
Propoints per serving: 4pp (3pp if you make it last 5 servings)
150g red split lentils
2 medium onions chopped
2 aubergines chopped into large chunks
4 garlic cloves crushed
1/2 inch piece of ginger grated
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp chilli flakes (optional)
1/2 tsp tumeric
1 cinnamon stick
2 bay leaves
2 tbsp tomato puree
1 stock cube
1.5l cold water

Put the lentils, onions, aubergine, ginger, garlic, cinammon stick, bay leaves and water into a large pot. Bring to the boil and then cover and simmer for 10 minutes. 

Add the stock cube, spices and tomato purree and simmer for a further 15-20 minutes until the lentils are pulpy and the aubergine soft. Season to taste. 

And that's it, super easy and super tasty. You get 4 huge portions, or 5 normal sized portions which will most definitely keep you going for the afternoon! 


  1. This sounds gorgeous - just a question about lentils. Is that the dried weight and did you soak them overnight before cooking? Thanks!

    1. Dry weight and no soaking required! I'm way to impatient for that :-)