Cream of lentil soup
Vegan and gluten free red lentil curry soup, with coconut milk, and red pepper.
Servings: 4 people
- 1 tbsp olive oil
- 1 red onion - roughly chopped
- 2 garlic cloves - roughly chopped
- 2 red peppers - ¼ of a red pepper finely diced to decorate, the rest roughly chopped
- 2 cup red lentils - rinsed (400 g)
- 1 tsp curry powder
- ½ tsp ground ginger
- 3 ⅓ cups vegetable broth (80 cl)
- 1 can coconut milk (40 cl)
- 1 tbsp lemon juice
- 1 tsp chili paste
- salt to taste
- green onion - sliced
- paprika powder optional
In a pot, on medium heat, saute the onion with the olive oil for a a couple of minutes. Add the garlic and saute for another minute.
Add the red peppers, lentils, curry powder, and chili sauce. Cook for a minute, stirring continuously, before adding the vegetable broth and the coconut milk. Bring to a boil and simmer for 15-20 minutes, with the lid on.
Add the lemon juice and mix with a hand blender or a stand mixer until smooth. Season to taste.
Pour the soup in bowls, drizzle with olive oil, sprinkle with paprika powder, and decorate with the diced red pepper and sliced green onion.
You can choose to mix all of the soup, or mix about two third of it and keep the rest unmixed.
If the soup is too thick, don’t hesitate to add some more water to reach the right consistency.
Depending on how spicy you like your food and how hot your curry powder is, I recommend tasting the soup before adding the chili paste.
Calories are per one serving (total calories for this recipe : 2176).