Ingredients for the Red-Lentil-Coconut-Soup
- 150 g red lentils
- 400 g vegetables for a broth (carrots, leeks, celeriac)
- 1 large onion
- 1 garlic cloves
- 1 small piece of ginger
- juice of one lime
- 2 tbsp coconut oil
- 200 ml coconut milk
- 500 ml vegetable broth
- sea salt
- black pepper
- nutmeg
- sunflower seeds
Preparation of the Red-Lentil-Coconut-Soup
Step 1
Peel and wash the vegetables and cut them into small pieces.
Step 2
Cut the onion, garlic and ginger into small cubes.
Step 3
Then fry the garlic, ginger and onion cubes in coconut oil, add the vegetable cubes and deglaze with the vegetable stock. The water should just about cover the vegetable cubes. Now add the red lentils and let the whole thing simmer for 45 minutes.
Step 4
Before pureeing, add the coconut milk and lime juice.
Step 5
Refine the soup with sea salt, black pepper and a little nutmeg.
Tip:
Garnish the soup with roasted sunflower seeds. You can also freeze the Red-Lentil-Coconut-Soup wonderfully, so it will keep for several months.
3 thoughts on “Healthy Recipes: Red-Lentil-Coconut-Soup”
Thanks for the update Leonie! We’re dealing with crazy cold weather here so it’s a great time to try out this recipe-can’t wait!
Looks like a wonderful soup Leonie but there’s no mention in the preparation steps on when to add the lentils.
Hi Debi,
Thank you for your comment. You can add the lentils with the vegetables right before you let it simmer for 45 minutes. I have updated the recipe.
Enjoy cooking!
Best wishes from the Vivoterra-Team