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Red Lentil Soup with Spicy Yoghurt and Date Cubes

Ingredients for 4 portions

Per portion: 1473 kJ / 352 kcal

  • 2 small onions
  • 2 tsp. olive oil
  • 600 ml vegetable stock
  • 200 g red lentils
  • 1 carrot
  • 1 stick of celery
  • 320 g chopped tomato (canned)
  • 1 level tsp. curry powder
  • 2 tbsp. Kikkoman Naturally Brewed Soy Sauce
  • Freshly ground pepper

For the spicy yoghurt:

  • 100 g yoghurt
  • 100 g sour cream
  • 1 small pinch of ground cumin
  • 1 pinch of ground cardamom seeds
  • 1 pinch of ground caraway seeds 
  • 1 small pinch of grated lemon zest


  • 40 g dates
  • 1 level tsp. curry paprika


Preparation time: 30 mins

Dice the onions and sauté in the oil. Add the stock and lentils and bring to the boil. Reduce the heat and cook for around 10 minutes. Add the chopped carrots and celery, and the tomatoes, and continue cooking at a medium heat for around 5 minutes. Stir in the curry powder and season with Kikkoman Naturally Brewed Soy Sauce and pepper. Cover and continue cooking at low heat for another few minutes.

Combine all the ingredients for the spicy yoghurt. Chop up the dates.

Put the lentil soup into bowls and  add a dash of spiced yoghurt at the centre with a sprinkling of dates and paprika.