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Lentil soup is always a good idea. Especially because in Europe the Autumn has officials started, and when I say autumn, I immediately think of comfort food. To celebrate the autumn, we are here to share the recipes of one of our favourite comfort foods with you. It’s thick creamy coconut lentil soup. This Indian inspired soup is slightly spicy and full with flavour

Ingredients (4 servings)

  • 300 grams of dried red lentils
1 can of pealed tomatoes
1 can of coconut milk
  • 1 red pepper
  • 1 onion
  • 2 cloves of garlic
  • A tablespoon of fresh coriander (for garnishing)
  • 1 litre of vegetable stock
  • 1 teaspoon of coriander powder
  • 2 teaspoons of curry powder
  • 2 teaspoons of cumin powder
  • 1 teaspoon of turmeric
  • Pinch of cinnamon

Instructions

  1. Cut the onion and garlic finely and sauté them shortly in a pan
    2. Add all your spices to the pan and let them toast shortly
    3. Add the can of pealed tomatoes and stir the pan
    4. Add your veggie stock and your lentils to the mixture
    5. Cut the red pepper in half, remove the ends and remove the seeds. Add both halves to the soup and let it cook.
    6. Add half of the coconut milk to the soup
    7. Let the soup cook for 25 minutes (Until the lentils are cooked)
    8. Puree the soup with a blender or mixer. If you like it spicy, puree the pepper, else fish it out.
    9. Add the pinch of cinnamon to the soup and add salt and pepper to taste
    10. Add the other half of the coconut milk (You can create some cool patterns in your soup, this way)
    11. Garnish with the fresh coriander

Item

Calories (Per portion)

Protein

Fat

Carbs

Total

388

23.5

21.7

52.5

75g of dried lentils

265

20

0.7

45

1/4 can of pealed tomatoes

13.8

1

0

2

1/4 can of coconut milk

99

2

21

3

1/4 onion

9

0.5

0

2.5

Summary
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Recipe Name
Vegan lentil soup with coconut milk
Author Name
Published On
Preparation Time
Cook Time
Total Time
Average Rating
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