← All recipes

🍲 Creamy Red Lentil Coconut Soup

396 kcal · 30 min · 4 servings

Ingredients

• 1 can diced tomatoes (approx. 400 g)
• 1 can coconut milk (approx. 400 g)
• 1 onion(s)
• 175 g lentils, red
• 3 tsp chili powder
• 2 tsp turmeric powder
• 600 ml vegetable broth
• oil for frying
• salt

Instructions

1. 1. Peel the onions.
2. 2. Cut the onions into small cubes.
3. 3. Heat the sunflower oil in a pot.
4. 4. Fry the onion cubes in the oil.
5. 5. Wait until the onions are soft and translucent.
6. 6. Add the red lentils to the pot.
7. 7. Add the tomatoes with their juice.
8. 8. Add the coconut milk.
9. 9. Stir all ingredients well.
10. 10. Pour in the vegetable broth.
11. 11. Let the soup simmer gently for about 20 minutes.
12. 12. Season the soup with salt to taste.
13. 13. Season the soup with chili powder to taste.
14. 14. Season the soup with turmeric powder to taste.
15. 15. Serve the soup preferably the next day, as it tastes even better then.
16. 16. Shrimp skewers go well with it (note that the dish is then no longer vegetarian or vegan).
17. 17. Baguette also goes well with the soup.

Nutrition per serving

• kcal: 396
• Protein: 13 g · Fett/Fat: 23 g · Carbs: 38 g