Red Lentil, Coconut and Carrot Soup: Spicy Vegetable Comfort

There are days when you need a comforting dish, simple to prepare and bursting with flavor. This red lentil soup with coconut milk, carrots, and cumin is the perfect answer. It evokes travel, the mild spices of Middle Eastern markets, and the warmth of a meal shared with family. Imagine yourself, snuggled up in a blanket, spoon in hand, savoring every sip of this magical potion that warms both body and soul.

The great thing about this soup is how quick it is to make. In under an hour, you have a complete, healthy, and delicious meal. The red lentils cook in a flash, the coconut milk adds an incomparable creaminess, and the cumin provides that warm touch that elevates the whole dish. It's the perfect recipe for busy weeknights, or when you want to treat yourself without spending hours in the kitchen. Plus, it's naturally vegetarian and can easily be made vegan.

So, ready to embark on a comforting and fragrant culinary journey? Follow me into the kitchen, and let yourself be guided by the captivating aromas of this red lentil soup with coconut milk, carrots, and cumin. Don't hesitate to visit our other recipes on Purlema ​​Recipes for more inspiration! And if you'd like to learn more about our products, head over to Purlema ​​Info .

Ingredients

Serves 4:

• 200g of red lentils
• 2 carrots
• 1 onion
• 2 cloves of garlic
• 1 teaspoon of ground cumin
• 400ml of coconut milk
• 750ml of vegetable broth
• 2 tablespoons of olive oil
• Salt and pepper
• Fresh coriander (for garnish, optional)
• Lime juice (for the finishing touch, optional)

Instructions

1. Prepare the vegetables : Peel and finely chop the onion and garlic. Peel and slice the carrots.
2. Sauté the spices and vegetables : In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 2-3 minutes, until translucent. Then add the carrots and cumin, and cook for another 2-3 minutes, stirring regularly, so the spices release their aromas.
3. Add the lentils and stock : Rinse the red lentils under cold water, then add them to the pot. Pour in the vegetable stock, season with salt and pepper.
4. Simmer : Bring to a boil, then reduce heat to low, cover and simmer for 20-25 minutes, or until the lentils are tender and have absorbed some of the broth.
5. Blend (optional) : If you prefer a smoother soup, you can blend some or all of the soup using an immersion blender.
6. Add the coconut milk : Pour the coconut milk into the saucepan and mix well. Gently reheat the soup, without letting it boil.
7. To serve : Taste and adjust the seasoning if necessary. Serve the soup hot, garnished with chopped fresh coriander and a squeeze of lime juice (optional).

Chef's Tips

• For an even tastier soup, you can sauté the onion and garlic with some freshly grated ginger.
• If you don't have coconut milk, you can replace it with fresh cream or Greek yogurt, but the taste will be different.
• Feel free to add other vegetables to the soup, such as sweet potatoes, butternut squash or spinach.
• For a spicier version, add a pinch of cayenne pepper or a few drops of sriracha sauce.

Conservation

This soup keeps very well in the refrigerator for 2-3 days. You can also freeze it for longer storage.

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