Red Lentil soup with Turmeric, Rose Harissa, Coconut and Lime

This soup is the glorious colour of a Buddhist's robe. Like a blast of warmth, sunshine and happiness.  Very lovely; very easy.  

Creamy with a background hum of heat - you know this soup is good for your insides.

Plus, it literally takes about 10 minutes to make and is a great store cupboard standby.


  • 1 banana shallot, finely chopped (or a bag of frozen pre-chopped shallots)
  • 250g dried red lentils
  • 1tsp rose harissa 
  • 1tsp ground turmeric or freshly grated turmeric
  • 1 garlic glove, or 1 tsp ready minced garlic
  • 1 stock cube (chicken or veg)
  • 1 tin coconut milk (half fat is fine)
  • 2 cups water
  • Salt and pepper
  • 1 fresh lime for drizzling
  • Olive oil for sautéing and drizzling


  1. Gently sauté the onions, until translucent 
  2. Add the harissa, turmeric, garlic and cook for a further minute
  3. Chuck in everything else and cook gently until the lentils have softened. 
  4. Season to taste. 

Feeds 2 hungry souls or 3 not so famished.




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