Red Lentil Coconut Soup
Contains statutory allergens: Celery
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Ingredients (16)
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Instructions (5)
Finely dice the onion, mince the garlic cloves, grate the fresh ginger, and dice the carrots into small cubes.
Heat rapeseed oil in a large pot over medium heat. Sauté the onion, garlic, ginger, and carrots for about 4–5 minutes until softened. Stir in the tomato paste, ground cumin, turmeric, and chili flakes, letting the spices toast gently for 1 minute.
Rinse the red lentils thoroughly under cold water. Add them to the pot along with water and vegetable stock. Bring to a boil, then reduce heat and let simmer gently uncovered for 15–18 minutes until the lentils are tender.
Pour in the coconut milk and stir well. Allow the soup to simmer gently for an additional 3–4 minutes until rich and harmonious. Blend a few pulses with an immersion blender if you prefer a smoother texture.
Squeeze in fresh lime juice, season with salt and pepper to taste, and serve hot.
