YOU CAN ALSO FIND US ON:

Recipes

40

Creamy Red Lentil Soup with Curry and Coconut Milk

200 g red lentils
30 g garlic
80 g red onion
500 ml chicken stock (or vegetable stock for a vegetarian version)
200 ml coconut cream (coconut milk)
150 ml yogurt
20 g fresh grated ginger
Preparation: 

1. Prepare the lentils and vegetables:

  • Rinse the red lentils thoroughly under cold water and let them drain.
  • Heat the olive oil in a large saucepan over medium heat.
  • Sauté the finely chopped onion, carrot, garlic and fresh grated ginger,

2. Add the spices:

  • Add the ground coriander, cumin, chili pepper, turmeric and curry powder.
  • Season with salt and freshly ground black pepper.

3. Cooking the lentils:

  • Pour in the chicken or vegetable stock and add the red lentils.
  • Cook for about 15–20 minutes until the lentils are tender and the soup has thickened.

4. Smoothing the soup:

  • Once the lentils are cooked, blend the soup with a hand blender.
  • Stir in the coconut milk and yoghurt.
  • If the soup is too thick, add a little more stock as needed.

5. Finishing and serving:

  • Bring the soup to a boil and keep warm until ready to serve.
  • Drizzle the soup with herb oil on a plate, sprinkle with fresh herbs and serve with the crispy lentils.

Enjoy!

Optional - Crispy Red Lentils:

Optional - Crispy Red Lentils:
Cooked Red Lentils
Coconut Milk
Cornstarch (or other edible starch)
Salt
Turmeric
Preparation: 
  1. Make a cream from the cooked lentils by adding starch, coconut milk, salt and turmeric to taste.
  2. Spread on a textured silicone mat and bake in the oven at 180 °C for about 5–6 minutes until crispy.

Enjoy!