Apple and Lentil Soup

5 from 3 votes
Total Time 30 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 25 kcal


  • 1 Pc. Clove of garlic
  • 1 Pc. Onion
  • 2 cm Ginger, finely chopped
  • 1 tsp Ghee or coconut oil
  • 180 g Red lentils
  • 2 tsp Curry powder
  • 200 g Coconut milk
  • 600 ml Vegetable broth
  • 3 tbsp Unsweetened applesauce
  • 1 tbsp Lemon juice


  • Finely chop the onion and garlic clove and fry in a saucepan in the heated oil / ghee. Add the lentils with the curry powder and ginger and roast briefly.
  • Deglaze with coconut milk and vegetable stock, bring to the boil and then simmer over low to medium heat for about 15 minutes.
  • Stir in the apple sauce with the lemon juice and season to taste. Add salt and pepper to taste. You could also puree the soup, but I like it chunky. For serving you can sprinkle any herbs on top, e.g. Coriander, Maggi cabbage, parsley or similar. A dollop of natural yoghurt also tastes good with it.


Serving: 100gCalories: 25kcalCarbohydrates: 1.9gProtein: 0.4gFat: 1.6g
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Written by John Myers

Professional Chef with 25 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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