Cream of lentil soup
Vegan and gluten free red lentil curry soup, with coconut milk, and red pepper.
Servings: 4 people
Calories: 544kcal
Ingredients
- 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
Instructions
- 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.
Notes
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You can choose to mix all of the soup, or mix about two third of it and keep the rest unmixed.
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If the soup is too thick, don’t hesitate to add some more water to reach the right consistency.
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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.
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Calories are per one serving (total calories for this recipe : 2176).