A thick and warming lentil soup with vegetables, coconut milk, ginger, garlic and fragrant spices. It is parve, gluten-free and suitable as a filling meal on its own.
Ingredients
- 500 ml cooked lentils
- 2 medium onions
- 2 medium carrots
- a little vegetable oil
- 5 garlic cloves
- about 1.5 cm fresh ginger
- 2 medium tomatoes
- 4 small potatoes
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp ground chili
- 1 tsp cumin
- salt to taste
- 2 l water
- 300 ml coconut milk
- 1 tbsp lime juice
- parsley or cilantro, optional
Preparation
- Finely chop the onions and carrots and fry them in a little vegetable oil for about 7 minutes.
- Add the chopped garlic and grated ginger and cook for 1 minute.
- Add the curry powder, turmeric, chili and cumin and cook for another minute, stirring.
- Add the chopped tomatoes and cook for about 3 minutes.
- Pour in the water, then add the lentils and diced potatoes.
- Cook for about 15 minutes, or until the potatoes are tender.
- Add the coconut milk and lime juice and stir well.
- Warm through gently, but do not bring the soup back to a boil after adding the coconut milk.
- Taste, adjust the salt and serve with parsley or cilantro if desired.
Notes
The soup thickens as it stands. Add a little hot water when reheating if a thinner consistency is preferred.