Soup-Curry With Lentil

This soup warms you up on cold winter days with lentils, coconut milk, carrots, and peppers.

4 servings


  • 150 g lentil, red
  • 200 ml coconut milk
  • 500 ml vegetable broth
  • 2 pointed peppers
  • 2 carrot
  • 1 onion, red
  • 2 cloves of garlic
  • 1 small piece of ginger
  • 1 tbsp tomato paste
  • 2 tsp curry powder
  • 1 tsp paprika powder, sweet
  • 1 pinch of cayenne pepper
  • 1 tsp honey
  • Coriander, fresh
  • some sesame
  • 1 lime
  • coconut oil


  1. Cut the peppers and carrots into pieces or slices and put them in the vegetable broth. Then finely chop the red onion and garlic, peel and finely grate the ginger.
  2. Sauté everything together slowly in coconut oil, then add the red lentils and sauté for 1 minute. Then add the curry powder, and paprika powder, and roast everything together for 2 minutes.
  3. Then deglaze with vegetable broth and coconut milk, simmer for about 12 minutes and then puree.
  4. If the soup is too thick, add a little water or vegetable stock. Season with salt and pepper and serve with coriander, sesame, and lime.
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Written by Kelly Turner

I am a chef and a food fanatic. I have been working in the Culinary Industry for the past five years and have published pieces of web content in the form of blog posts and recipes. I have experience with cooking food for all types of diets. Through my experiences, I have learned how to create, develop, and format recipes in a way that is easy to follow.

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