🥣 Coconut red lentil soup

4 servings · prep 10 min · cook 25 min

Ingredients

• 200 g red lentils
• 400 ml coconut milk
• 1 l vegetable stock
• 1 onion, 2 garlic cloves, 1 piece of ginger
• 1 carrot
• 1 tsp turmeric, 1 tsp cumin
• Juice of 1 lime, cilantro

Method

1. Fry the onion, garlic, ginger and diced carrot for 5 min.
2. Add the spices and toast them for 30 seconds.
3. Pour in the rinsed lentils and the stock, cook 20 min: red lentils collapse, and that is what thickens the soup.
4. Add the coconut milk and blend if you want it smooth.
5. Adjust the salt and finish with lime juice — the acidity wakes the whole thing up.
6. Serve with chopped cilantro.

Adapted from Cuisine végétarienne

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