Lentil Soup with Coconut Milk
6 servings
50 minutes
Lentil puree soup with coconut milk is a delicate and aromatic dish of Pan-Asian cuisine that combines the spiciness of Eastern spices with the softness of coconut. Red lentils give the soup a creamy texture and a light nutty note, while ginger, garlic, curry, and cardamom fill it with warmth and depth of flavor. Coconut milk makes it silky and slightly sweet, harmoniously balancing the spiciness of the spices. This soup warms wonderfully in cool weather, is easily digestible, and suits various diets. It can serve as a light lunch or an elegant dinner, especially when served with crispy toasts or fresh herbs. With its richness and aromas, it will be an exquisite decoration for any table.
1
Soak red lentils overnight.
- Red lentils: 200 g
2
After soaking, rinse and pour in the broth.
- Red lentils: 200 g
- Chicken broth: 700 ml
3
Chop the onion finely.
- Onion: 1 head
4
Chop the garlic and ginger.
- Garlic: 2 cloves
- Ginger: 10 g
5
Fry onion, garlic, and ginger in vegetable oil until the onion becomes transparent.
- Onion: 1 head
- Garlic: 2 cloves
- Ginger: 10 g
- Vegetable oil: 20 ml
6
Add curry.
- Curry powder: 0.5 teaspoon
7
Add cardamom.
- Cardamom: 0.5 teaspoon
8
Pour in coconut milk. Simmer for 5-7 minutes.
- Coconut milk: 200 ml
9
Combine lentils and onion with coconut milk. Blend until a smooth creamy mixture.
- Red lentils: 200 g
- Onion: 1 head
- Coconut milk: 200 ml
10
To serve.
- Salt: to taste
