Oriental Red Lentil Soup

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5 from 6 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 100 g 1 Onion
  • 8 g 1 large clove of garlic
  • 8 g 1 piece of ginger
  • 1 tbsp Sunflower oil
  • 1 tbsp Tomato paste
  • 50 g Red lentils
  • 300 g Potatoes
  • 1000 ml Vegetable stock (1 stock cube 28 g)
  • 0,5 tsp Ras El Hanout
  • 0,5 tsp Mild curry powder
  • 0,5 tsp Ground cumin
  • 0,5 tsp Sugar
  • 0,5 tsp Sambal Oelek
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 150 ml Coconut milk
  • 1 tbsp Sweet soy sauce
  • 2 tbsp Pumpkin seed oil
  • Baguette or bread roll


  • Peel and dice the onion. Peel and finely dice the garlic clove and ginger. Peel, wash and cut the potato into small cubes. Heat sunflower oil (1 tbsp) in a saucepan, fry the onion cubes with the garlic clove cubes and ginger cubes in them. Add tomato paste (1 tbsp) and fry with it. Add the red lentils (50 g) and diced potatoes (300 g) and fry them briefly. Deglaze / pour in the vegetable stock (1000 ml) and add RAS tbsp HAN-OUT (½ teaspoon), mild curry powder (½ teaspoon), ground cumin (½ teaspoon), sugar (½ teaspoon), Sambal Olek (½ teaspoon), coarse Season sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Simmer everything with the lid on for about 30 minutes. Finally refine with the coconut milk (150 ml) and season the sweet soy sauce (1 tbsp). Put the oriental soup on the soup plate, drizzle with pumpkin seed oil and serve. Baguette or bread rolls are enough.
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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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