Exotically Spicy Lentil Soup with Yellow Lentils

5 from 3 votes
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 2 people


For the deposits:

  • 300 g Water
  • 8 g Vegetable broth, Kraft bouillon
  • 1 pinch Nutmeg powder
  • 1 pinch Black pepper from the mill
  • 2 medium-sized Tomatoes, red, fully ripe
  • 1 small Onion, brown
  • 2 small Chilies, green, fresh or frozen
  • 2 tbsp Sunflower oil

The spices:

  • 2 Kaffir lime leaves
  • 6 Cloves
  • 8 cm Cinnamon stick
  • 1 tsp Oregano, rubbed
  • 1 pinch Sage
  • 2 tbsp Turmeric powder
  • 1 tbsp Sugar, fine, white

To taste:

  • 2 tbsp Rice wine vinegar, mild, China
  • Salt and pepper, black, from the mill
  • 4 tbsp Coconut milk, creamy (24% fat)

To garnish:

  • Celery leaves
  • 6 Discs Hot peppers, red, long, mild
  • Mongoose seedlings
  • 2 Pinches Chilli flakes, red, dried, (e.g. Pul Biber)


  • Weigh and wash the yellow lentils. If the wash water has a noticeable cloudiness, this process should be continued until the cloudiness has disappeared. Strain and drain well. Leave to soak in 300 g of water overnight. Then use the lentils with their spring water.
  • The next day wash the tomatoes, remove the stems, quarter them lengthways, remove the white-green stalk, cut in half crosswise. Cap the onion and garlic at both ends, peel and chop into pieces approx. 6 mm in size. Wash the small, green chilli, cut across into thin rings, leave the grains and discard the stalks.
  • Heat a medium-sized pan, pour in the oil, let it get hot and then add the onion and garlic pieces. Pan stir for 1 minute, then add the tomato and chilli pieces and stir again for 1 minute. With a cup of the lentil broth and let cool. Pour into the blender and puree for 30 seconds at maximum speed and add the puree to the lentils.
  • Put the lentils in a casserole with a lid and heat. Add the spices and stir in. Simmer for 20 minutes, then season with vinegar, salt and pepper and stir in the coconut milk.
  • Bring to the boil briefly, distribute on the serving bowls, garnish, serve and enjoy warm.
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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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