Red lentil coconut soup
Spicy, creamy and exotic: This red lentil coconut soup brings fine aromas to your kitchen. Our recipe with coconut milk, ginger and turmeric only takes half an hour – it tastes great!
INGREDIENTS
1 onion
1 garlic clove
50 g ginger
1 organic lime
2 – 3 stalks of fresh parsley and coriander
1 tbsp vegetable oil (e.g. rapeseed oil)
3 tbsp turmeric
a little salt
1 tbsp tomato paste (2x concentrated)
300 g red lentils
400 ml vegetable stock
500 ml water
1 can of chopped 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. Finely chop the ginger.
2. Wash the lime in hot water, pat dry, finely grate the peel. Halve the fruit and squeeze out the juice. Wash the herbs, drain, pick off the leaves and set aside.
3. Heat the oil in a pan. Sauté the onion and garlic cubes for about 2-3 minutes, add the ginger, turmeric, salt and tomato paste and sauté briefly. Add the red lentils, deglaze with vegetable stock, water and tomatoes. Simmer with the lid on for about 15 minutes.
4. Add the 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. Enjoy!
