Coconut curry lentil soup
Coconut curry lentil soup is a classic of Indian cuisine. It’s a hearty and satisfying dish that is also gluten-free. Lentils are very low in fat, so they will fill you with very low calories.
This dish is perfect in any season and you can adjust the spiciness according to your taste.
A good drizzle of lime or lemon on top will give some extra freshness.
- 1 1/2 cup red split lentils
- 1 large onion
- 1 tablespoon coconut oil
- 2-3 garlic cloves
- 2-inch ginger piece
- 1 teaspoon vegetable powder
- Pinch of salt
- Pinch of pepper
- Chili flakes, to taste
- 2 tablespoons curry powder
- 2 tablespoons minced parsley
- 1 can thick coconut milk
- 3 cups water
- 1/2 cup tomato sauce
- Juice of 1/2 lemon (or lime)
- A squirt of vegan cream, to decorate
- 2 cherry tomatoes, to decorate
Peel the onion and quarter it. Peel the onion and chop the ginger into big chunks. Mix them together with the food processor and transfer to a large skillet with the coconut oil. Heat to medium and stir gently until the onion is translucent.
Add the tomato sauce, curry powder, chili flakes, salt, and pepper. Mix well to incorporate. Add three cups water and the lentils.
Add the coconut milk and stir well to mix with the lentils. Let cook over a low heat until the lentils are soft. Turn off the heat and stir in the minced parsley just before transferring to the serving bowls.
Drizzle with lemon (or lime) juice, add a sliced cherry tomato, a pinch of minced parsley, a dash of pepper, and a squirt of vegan cream to top.
Enjoy hot or warm!