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Lentil & coconut soup with spiced tofu patties

Lentil & coconut soup with spiced tofu patties

Seasonal carrots add a sweet backnote to this simple soup. Why not get a batch of it into the freezer for cooler summer days.

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VeganVegetarian2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook30 mins
  • Total time50 mins


  • 300g pack PlantLiving: Organic Firm Tofu
  • 2 onions, chopped
  • 4 tbsp Keralan Style Spice Paste
  • 40g Cooks’ Ingredients Dried White Breadcrumbs
  • ½ x 25g pack coriander, leaves chopped
  • 3 tbsp coconut oil
  • 2 large carrots, roughly diced
  • 175g red split lentils
  • 2 vegetable stock pots
  • 2 tsp ground turmeric
  • 160ml can coconut cream


  1. Break the tofu into several thicknesses of kitchen paper. Cover with more paper and press firmly to remove as much liquid as possible. Transfer to a bowl. Add ¼ of the onions and all the spice paste, breadcrumbs and ⅔ of the coriander. Beat together well. Divide the mixture into 4 portions and pack each firmly into a burger shape.

  2. Heat 1 tbsp coconut oil in a large saucepan and gently fry the remaining onions and the carrots for 5 minutes. Add the lentils, stock pots, turmeric, coconut cream and 750ml water. Bring to a gentle simmer and cook for 15 minutes until the lentils are cooked and the soup has a thick, creamy consistency.

  3. Heat the remaining coconut oil in a large frying pan, then fry the tofu patties for 3-4 minutes on each side until golden.

  4. Ladle the soup into shallow bowls, place a patty on top of each and serve, sprinkled with the remaining coriander.

Cook’s tip

These delicious tofu patties make a high protein addition to any vegan supper. Don’t worry if they crack a little when you fry them. They look equally appetising broken into pieces over the soup. 


Typical values per serving when made using specific products in recipe


1,648kJ/ 395kcals



Saturated Fat












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