Red Lentil Coconut Soup with Scampi

5 from 3 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 90 kcal


  • 1 Pc. Onion
  • 2 Pc. Garlic cloves
  • 1 Pc. Red pepper
  • 1 Pc. Celery sticks
  • 1 Pc. Carrot
  • 1 Pc. Fresh ginger (approx. 3 cm)
  • 2 tbsp Oil
  • 3 tsp Mild curry powder
  • 175 g Lentils red
  • 700 ml Vegetable broth
  • 400 ml Coconut milk
  • 2 tbsp Lemon juice
  • Salt
  • Cayenne pepper
  • Lemon balm
  • Shrimp


  • Peel and chop the onion and garlic. Wash, clean and chop the bell pepper and celery. Peel and dice the carrot. Peel the ginger and dice it.
  • Heat the oil in a saucepan. Sauté the onion, garlic, ginger and curry powder for about 1 minute while stirring.
  • Rinse the lentils in a colander, drain and add to the onions with paprika, celery and carrots. Pour in the vegetable stock and coconut milk and bring to the boil. Cook everything gently for 20-25 minutes, until the lentils have crumbled and the vegetables are soft.
  • Puree the soup with the hand blender, pass through a fine sieve as desired. Season to taste with lemon juice, salt and cayenne pepper.
  • Wash lemon balm and shake dry. Pluck the leaves and sprinkle them on the hot soup.
  • Wash the shrimp and remove the skin, devein (if you haven't already done so). Then fry in olive oil and garlic and serve with the soup (e.g. 4 prawns on a skewer).


Serving: 100gCalories: 90kcalCarbohydrates: 7.9gProtein: 3.3gFat: 5g
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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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