in Soup Recipes

Pineapple chili soup with red lentils

updated

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Ingredients for 4 servings:

  • 400 g carrot(s)
  • 250 g onion(s)
  • 1 piece(s) ginger root, thumb-sized
  • 400 g pineapple
  • 180 g lentils, red
  • Salt
  • 3 tsp broth, granulated
  • 3 tbsp oil (sunflower)
  • 2 tbsp coconut milk
  • pepper
  • ½ tsp chili powder

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Coarsely grate the carrots, finely slice the onions, grate the ginger, and finely dice the pineapple. Cook the lentils in 1 liter of water for 15 minutes, season with salt and broth. Heat the oil, sauté the ginger, onions, and carrots for 10 minutes, add the pineapple, and simmer for another 5 minutes. Add half of the cooked lentils, puree, top up with water (if needed and desired), and season with coconut milk, salt, pepper, and chili. Add the remaining lentils, unpureed.

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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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