in Soup Recipes

Lentil soup with coconut milk

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Ingredients for 4 servings:

  • 1 tbsp oil
  • 1 medium-sized onion(s), finely chopped
  • 1 tsp ginger root, grated
  • ½ tbsp curry powder, hot (e.g. Madras curry)
  • 1 chili pepper(s), red, freshly pitted, very finely diced
  • 150 g lentils, red
  • 2 bell peppers, red, pitted, diced
  • 750 ml chicken broth
  • 1 can coconut milk
  • salt and pepper
  • lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

Heat the oil in a saucepan and sauté the diced onion, ginger, curry, and finely chopped chili for a few minutes. Add the lentils and diced bell pepper and sauté. Pour in the chicken stock and bring to a boil. Add the coconut milk and simmer gently for about 45 minutes, until the lentils have broken down. Purée the soup with a hand blender and season with salt, pepper, and lemon juice.

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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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