Sri Lankan Curried lentil and Vegetable Soup Recipe

(Total time approx. 50-60mins)



  • 1-2 cups red lentils
  • 2 carrots
  • 1/2 medium sized pumpkin
  • 1 cup of cut leeks
  • 1/2 onion
  • 3-4 garlic cloves
  • 6-8 curry leaves
  • 1-2 tsp salt
  • 1 tsp paprika
  • 1/4 tsp turmeric powder
  • 1 tsp mustard seeds
  • 1-2 tbs oil
  • 1-2 cups coconut milk
  • 1-2 tsp mixed curry powder
  • 1 tsp pepper
  • 7 cups water



* Rinse lentils until water runs clear

* Wash and cut carrots, pumpkin, leeks, onion and garlic

* Chop curry leaves



  1. In a pot, place water and lentils and boil for about 10minutes, until half-way cooked.
  2. While water is still boiling, add carrots, pumpkin and leaks.
  3. In a separate pan, heat oil and add onions, garlic, curry leaves and mustard seeds until it starts to brown.
  4. Add this to the pot and mix well.
  5. Add coconut milk, turmeric powder, paprika, mixed curry powder and cook until the vegetables are done.



This can keep well in the fridge for up to 3 days, or you can freeze portions and keep in the freezer for up to 6 months.