Lentil and Butterbean Curry soup

Lentil, Butterbeans, Carrots & Potatoes, Curry Soup.


1/2 teacup cup red split lentils (boil for 10 minutes)

3 large carrots, peeled and chopped

1 potato peeled and chopped

1 teacup of cooked butterbeans (frozen are good, although canned can be used)

1 large teaspoon of mango chutney

1 large teaspoon of lime pickle

1 handful of brown rice

a little salt and pepper.

1 vegetable stock cube

1/2 teaspoon tumeric

1/4 teaspoon of garlic granules

1 onion

1 tablespoon of olive oil

1 teaspoon of curry powder.


First thoroughly wash then boil the dried split lentils for 10 minutes in a medium sized saucepan together with 1/2 teaspoon of turmeric.

While the lentils are boiling, finely chop an onion then fry in 1 large tablespoon of olive oil in a large saucepan. Then when the onion is lightly browned add a peeled and chopped potato and a peeled and sliced carrot. Then simmer for 5 minutes, adding a teaspoon of curry powder, a little salt and a generous sprinkling of pepper. Add a handful of rice, and the butter beans and simmer for a couple of minutes.

Then add the boiled lentils together with the water that you used to boil the lentils in. Add a stock cube, and a pint of boiling water together with a teaspoon of mango chutney and a teaspoon of lime pickle to give the soup some flavour.

Simmer for 18 minutes with the lid on the large saucepan.