Red lentil soup with coconut milk

6 servings

60 minutes

Red lentil soup with coconut milk is a harmony of spicy Eastern notes and a delicate creamy texture. This recipe is inspired by the rich tradition of spices and exotic ingredients, combining the aromas of cumin, coriander, mustard, and hot pepper with the rich flavor of coconut milk. Lentils add softness to the soup, while fresh lemon juice adds a refreshing accent. With its wealth of flavors and health benefits, this soup is suitable for both cozy family dinners and special occasions. It can be served with thick yogurt that highlights the balance of spices, while cilantro adds freshness. The wonderful combination of tenderness, warmth, and spicy tones makes it an ideal choice for lovers of rich aromas and culinary experiments.

Energy value per serving

• Calories: 558.5
• Proteins: 14g
• Fats: 37.5g
• Carbohydrates: 37.8g

Ingredients

• Butter: 9 tbsp
• Aleppo pepper: 1 tsp
• Caraway seeds: 0.5 tsp
• Coriander seeds: 0.5 tsp
• Black mustard seeds: 0.5 tsp
• Chile de arbol pepper (dried): 2 pc
• Tomatoes: 1 pc
• Grated ginger: 3 tbsp
• Garlic: 6 clove
• Onion: 0.5 head
• Jalapeno pepper: 1 pc
• Wheat flour: 2 tbsp
• Ground coriander: 1 tbsp
• Ground cumin: 2 tsp
• Turmeric: 1.5 tsp
• Vegetable broth: 9 glass
• Red lentils: 1.8 glass
• Chopped cilantro (coriander): 3 tbsp
• Coconut milk: 1 glass
• Lemon juice: to taste
• Coarse salt: to taste
• Ground black pepper: to taste
• Yogurt: to taste

Cooking steps

1. Heat 5 tbsp of butter in a pan, add Aleppo pepper, cumin, coriander, mustard, chili, and tomato, and sauté until a pleasant aroma arises; set aside. Heat the remaining butter in the pan over high heat.

   Required ingredients:

   • Butter: 9 tablespoons
   • Aleppo pepper: 1 teaspoon
   • Caraway seeds: 0.5 teaspoon
   • Coriander seeds: 0.5 teaspoon
   • Black mustard seeds: 0.5 teaspoon
   • Chile de arbol pepper (dried): 2 pieces
   • Tomatoes: 1 piece

2. Add ginger, garlic, onion, and jalapeño; sauté until brown for 15 minutes. Add flour, coriander, cumin, and turmeric; simmer, stirring, until smooth for 2 minutes.

   Required ingredients:

   • Grated ginger: 3 tablespoons
   • Garlic: 6 cloves
   • Onion: 0.5 head
   • Jalapeno pepper: 1 piece
   • Wheat flour: 2 tablespoons
   • Ground coriander: 1 tablespoon
   • Ground cumin: 2 teaspoons
   • Turmeric: 1.5 teaspoon

3. Transfer to a pot. Add broth and lentils; bring to a boil. Reduce heat to medium and simmer covered for 45 minutes until soft. Add cilantro and puree. Stir in coconut milk, lemon juice, salt, and pepper; ladle into bowls. Serve with prepared sauce and yogurt.

   Required ingredients:

   • Vegetable broth: 9 glasss
   • Red lentils: 1.8 glass
   • Chopped cilantro (coriander): 3 tablespoons
   • Coconut milk: 1 glass
   • Lemon juice:  to taste
   • Coarse salt:  to taste
   • Ground black pepper:  to taste
   • Yogurt:  to taste