Dinner/ Lunch/ Soups & Stews/ Starters/ Vegan/ Vegetarian

Spiced Red Lentil & Coconut Soup

16 February 2021

I made this soup after a few hours walking outside in the winter cold, and it’s a perfect warming pick-me-up. It’s not a particularly spicy soup, but has just enough umph to give you a little kick. I was quite surprised by all the flavour this simple soup had actually, it’s definitely a keeper! I served it with some fresh coriander, feta (leave out if you want to keep it vegan) and grilled sourdough bread. Also great with flatbread, homemade or store bought and pimped up. Yum!

This isn’t a blended soup, so I would recommend to chop everything as finely as possible. Of course, if you still think the texture is a bit too lumpy at the end you can always give it a quick blitz with a hand blender (just afew oulses though

Recipe inspired by @ foodrepublic.

Spiced Red Lentil & Coconut Soup

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Dinner, lunch, soup Soup
By Saffron & Food Republic Serves: 2-3
Prep Time: 10 minutes Cooking Time: 50 minutes Total Time: 1 hour

Ingredients

  • 1 heaped tsp coconut oil or 1 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 1/2 red chili, finely chopped (more if you like it more spicy)
  • 3 -4 cm piece ginger, peeled and grated
  • 2 cloves garlic, grated
  • 1 carrot, finely chopped
  • 1 leek, finely chopped
  • 1 cup red lentils, rinsed
  • 1 can coconut milk
  • 3 cups water water
  • 1 vegetable stock cube
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp cumin
  • Pepper & salt for seasoning
  • 1 lime or lemon, juiced
  • To serve
  • Fresh coriander leaved
  • Lemon or lime slices
  • Feta (leave out if you'd like to keep it vegan)
  • Fresh crusty bread or flatbread, homemade or storebought and pimped up.

Instructions

1

In a heavy based saucepan heat your oil fo choice and add the onion, sauté for ± 2 minutes until translucent and fragrant.

2

Add the garlic, chili and ginger mix well, sauté for ± 2 minutes until starting to soften, make sure it doesn't burn.

3

Add the carrot and leek, sauté for ± 2 minutes until starting to soften, make sure it doesn't burn.

4

Add the lentils and the spices (coriander, paprika, cumin) and give it a good stir making sure all lentils are coated.

5

Add the coconut milk, water and the stock cube.

6

Cover and bring to the boil, let simmer for 40 minutes until the lentils have softened, stir frequently so it doesn't burn at the bottom.

7

After 40 minutes, if the texture is to thick add some more water, I added an additional 1/2 cup, but it depends on how thick you like your soup.

8

Taste and season with pepper and salt, take off the heat.

9

Squeeze in half the lime or lemon juice, taste and add more if you'd like it more zesty.

10

Serve with fresh coriander, feta cheese, a few slices of lemon on the side and fresh crusty bread or flatbread, homemade or storebought and pimped up.

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