in Soup Recipes

Red lentil coconut soup

updated

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Ingredients for 4 servings:

  • 1 can Pizza tomatoes, approx. 400 g
  • 1 can coconut milk, approx. 400 g
  • 1 onion(s)
  • 175 g lentils, red
  • 3 tsp chili powder
  • 2 tsp turmeric powder
  • 600 ml vegetable stock
  • Oil for frying
  • Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel the onions and finely dice them. Sauté the diced onions in sunflower oil until translucent. Add the red lentils, tomatoes with their juice, and coconut milk and stir well. Pour in the vegetable stock and simmer the soup for about 20 minutes. Finally, season with salt, chili powder, and turmeric powder. The soup tastes twice as good the next day. Serve with shrimp skewers (the recipe is neither vegetarian nor vegan in this case) and baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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