A thick, comforting and warming red lentil soup is just what you need on a cold day

This soup, with its full flavor palette, is perfect for lunch and dinner.

You can season it with sour cream and yogurt, and serve it with toasted bread or warmed tortilla.

Red lentil and coconut soup

You will need:

  • 1 onion,
  • 4 cloves of garlic,
  • 2 cm ginger slices,
  • 2 v. sh. olive oil,
  • 1st century sh. curry powder,
  • 0.5 a. sh. cayenne pepper,
  • 400 ml coconut milk,
  • 200 g red lentils,
  • 30 g coconut flakes,
  • 1st century sh. salt,
  • 1 l water or broth,
  • 420 ml canned tomatoes,
  • cilantro to serve.

How to do it

Peel the onion and chop. Chop the peeled garlic cloves, chop or mash the cleaned ginger root.

Heat 2 tbsp. sh. oil. Add onion and fry for 6-8 minutes until transparent. Add the garlic and ginger and cook for another 5 minutes.

Add the spices – curry powder and cayenne pepper powder, stir for a few minutes until the spices start to stick to the bottom of the pan.

Pour in the coconut milk, stir, add the lentils, coconut flakes, salt and water or stock. Boil, reduce the heat and cook, stirring occasionally, for 25-30 minutes, until the lentils are cooked and the soup has thickened.

Finally, stir in the mashed tomatoes, cook the soup for another 5 minutes, adding salt if necessary.

Sprinkle with green vegetables, if you want spicier – chopped hot pepper and serve with Greek yogurt or sour cream.

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