Red lentil and coconut soup
Spicy, creamy and exotic: This red lentil and coconut soup brings fine flavors into your kitchen. Our recipe with coconut milk, ginger and turmeric only takes half an hour – it’s delicious!
INGREDIENTS
1 onion
1 clove of garlic
50g ginger
1 organic lime
2 – 3 stalks of fresh parsley and coriander
1 tbsp vegetable oil (e.g. rapeseed oil)
3 tbsp turmeric
a bit of salt
1 tbsp tomato paste (double concentrated)
300 g red lentils
400 ml vegetable broth
500 ml water
1 can of diced tomatoes (400 g each)
1 can of coconut milk (400 ml each)
1 tsp chili flakes
PREPARATION
1. Peel the onion and garlic, peel the ginger with a spoon. Finely dice the onion and garlic together. Chop ginger finely.
2. Wash the lime with hot water, pat dry and rub the peel finely. Halve the fruit and squeeze out the juice. Wash the herbs, drain them, pick off the leaves and set aside.
3. Heat oil in a pot. Sauté the onion and garlic cubes for about 2-3 minutes, add the ginger, turmeric, salt and tomato paste and sauté briefly. Add red lentils and deglaze with vegetable stock, water and tomatoes. Simmer with the lid on for about 15 minutes.
4. Add coconut milk, bring to the boil and season with chili flakes, salt, lime juice and zest. Divide the coconut-lentil soup into bowls and serve sprinkled with fresh herbs. Bon appetit!
#easycooking #soup #redlentils #coconut #vegan
