Red Lentil Soup with Coconut Milk, Carrots and Cumin

There are days when only a warm, comforting, and flavorful dish can lift your spirits. This red lentil soup with coconut milk, carrots, and cumin is exactly what you need. Imagine a gentle warmth spreading with every spoonful, an exotic aroma filling your kitchen, and a velvety texture caressing your palate. It's a simple, quick, and incredibly satisfying culinary journey.

This recipe was born from a desire to travel without leaving my kitchen. Inspired by the flavors of India and Southeast Asia, it combines the sweetness of red lentils and coconut milk with the crunch of carrots and the warmth of cumin. Perfect for a weeknight dinner, it's also ideal for impressing your guests with an original and flavorful vegetarian dish.

So, ready to escape with this red lentil soup? Let yourself be guided, follow the steps, and prepare for a feast of flavors and well-being. Let's go!

Ingredients

Serves 4:

• 200g of red lentils
• 2 medium carrots
• 1 yellow onion
• 2 cloves of garlic
• 1 teaspoon of ground cumin
• 1/2 teaspoon of turmeric powder
• 1/4 teaspoon cayenne pepper (optional)
• 400ml of coconut milk
• 750ml of vegetable broth
• 2 tablespoons of olive oil
• Salt and pepper to taste
• A few sprigs of fresh coriander for garnish
• 1 tablespoon of lime juice (optional)

Instructions

1. Prepare the vegetables: Peel and finely chop the onion and garlic. Peel and slice the carrots.
2. Sauté the aromatics: In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes, until translucent. Add the garlic, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
3. Add the carrots and lentils: Add the carrots and red lentils to the saucepan. Stir to coat them well with the spices.
4. Pour in the liquid: Pour the vegetable stock and coconut milk into the saucepan. Bring to a boil, then reduce the heat to low.
5. Simmer: Cover the pot and simmer for 20-25 minutes, or until the lentils are tender and the carrots are cooked.
6. Blend (optional): If you prefer a smoother soup, you can use an immersion blender to blend part of the soup. Be careful not to burn yourself!
7. Season and serve: Taste and adjust the seasoning with salt and pepper. If desired, add a tablespoon of lime juice for a touch of acidity. Serve the soup hot, garnished with freshly chopped cilantro.

Chef's Tips

• For an even richer soup, you can add a tablespoon of red curry paste along with the spices.
• If you don't have coconut milk, you can replace it with fresh cream or plain yogurt.
• Feel free to personalize the recipe by adding other vegetables, such as spinach, cauliflower, or sweet potatoes.
• For a vegan version, be sure to use a vegetable stock.

Conservation

This soup keeps very well in the refrigerator for 3-4 days in an airtight container. You can also freeze it for up to 2 months.

"Cooking is when things taste like what they are." – Curnonsky

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