Let me take you on a flavorful journey with this red lentil soup with coconut milk, carrots, and cumin. More than just a soup, it's an invitation to warmth and comfort, a perfect dish for cool evenings or simply when you're craving a healthy and delicious meal. I discovered this recipe during a trip to India, where the spices and exotic flavors completely captivated me. I've adapted this recipe using simple, readily available ingredients, while still preserving the essence of Indian cuisine.
This soup is not only delicious, but also incredibly easy to prepare. In just a few simple steps, you'll have a dish bursting with flavor and nutrients. The naturally mild and creamy red lentils pair beautifully with the sweetness of coconut milk, the slight bitterness of carrots, and the captivating warmth of cumin. A true explosion of flavors! This soup is also a great option for vegetarians and vegans, and it can be easily adapted to suit your taste preferences.
So, ready to embark on a culinary journey? Follow me into the kitchen and prepare to savor every spoonful of this exceptional soup. Feel free to share this recipe with your friends and family, and personalize it to your liking. Enjoy! And if you love discovering new flavors, don't hesitate to explore our other recipes on the Purlema Recipes Blog ! For more information on the benefits of spices and healthy living, check out the Purlema Info Blog . And for a glimpse into our lifestyle world, visit the Purlema Lifestyle Blog .
🎬 Discover the Recipe in Video
Ingredients
Serves 4:
- 200g of red lentils
- 2 medium carrots
- 1 onion
- 2 cloves of garlic
- 1 teaspoon of ground cumin
- 1/2 teaspoon of turmeric powder
- 1 pinch of cayenne pepper (optional)
- 400ml of coconut milk
- 750ml of vegetable broth
- 2 tablespoons of olive oil
- Salt and pepper to taste
- A few fresh coriander leaves (for decoration)
- Juice of half a lime
Instructions
- Prepare the vegetables: Peel and finely chop the onion and garlic. Peel and slice the carrots.
- Sauté the aromatics: In a large saucepan or casserole dish, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes, until translucent.
- Add the spices: Stir in the cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to release the aromas.
- Add the vegetables and lentils: Add the carrots and red lentils to the pot. Mix well to coat the vegetables and lentils with the spices.
- Pour in the stock: Pour the vegetable stock into the saucepan. Bring to a boil, then reduce the heat to low, cover and simmer for 20-25 minutes, or until the lentils are tender and the carrots are cooked.
- Blend the soup (optional): If you prefer a smoother soup, you can use an immersion blender to blend some or all of the soup.
- Add the coconut milk: Pour the coconut milk into the saucepan and mix well. Heat the soup over low heat for a few minutes, without letting it boil.
- Season and serve: Taste and adjust the seasoning with salt and pepper, if necessary. Add the lime juice. Serve the soup hot, garnished with freshly chopped cilantro leaves.
Chef's Tips
- For an even creamier soup, you can add a diced potato when cooking the vegetables.
- If you don't have vegetable stock, you can use water, but stock will add more flavor to the soup.
- Feel free to add other vegetables of your choice, such as butternut squash, spinach or tomatoes.
- For a spicier version, add a chopped red chili pepper when cooking the herbs.
Conservation
Red lentil soup with coconut milk will keep in the refrigerator for 3 to 4 days in an airtight container. It can also be frozen for up to 2 months. To reheat, let it thaw in the refrigerator overnight, then gently reheat it in a saucepan or microwave.
