Red lentil soup with coconut milk

Red lentil and coconut milk soup: A journey into exotic flavors

Do you dream of a soup that embraces your senses and transports you to a world of aromas? The red lentil and coconut milk soup is the perfect choice! This recipe, inspired by Asian culinary traditions, brings a savory mix of spicy, sour, and creamy, making it ideal for cool days or evenings when you crave warm comfort in your bowl.

Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Servings: 6

Ingredients needed:

- 3 tablespoons corn oil
- 3 large red onions (or white, but red onion adds a splash of color)
- 4 garlic cloves, sliced
- 1 teaspoon lemongrass paste (or 4 cm fresh lemongrass, finely chopped)
- 1 dried chili pepper, seeds removed (or with seeds, if you prefer extra heat)
- 500 g red lentils, well rinsed
- 2 teaspoons ground coriander
- 1 teaspoon hot paprika
- 500 ml coconut milk (you can add up to 700 ml for a creamier taste)
- 2 liters clear chicken, beef, or vegetable broth
- 2 liters water
- Juice of 2 lemons
- 5 green onions, finely chopped
- Optional: fresh parsley, finely chopped
- Salt and pepper to taste

Preparing the delicious soup:

1. Preparing the ingredients: Start by chopping the onion, garlic, and chili pepper. Make sure you have all the ingredients ready to work efficiently. The red onion will not only add a pleasant taste but also a vibrant color to your soup.

2. Heating the oil: In a 6-liter pot, heat the 3 tablespoons of corn oil over medium heat. Add the onion, garlic, and chili pepper, stirring constantly for about 5 minutes until the onion becomes translucent and slightly soft. Be careful not to burn it, as it can give the soup a bitter taste.

3. Adding the flavors: Add the lemongrass paste, ground coriander, and rinsed lentils. Stir well to combine the flavors. The lemongrass will add a fresh, citrusy note that will make the soup truly special.

4. Adding the liquids: Pour the coconut milk, broth, and water into the pot. Stir well to ensure that the lentils and spices are evenly distributed. The coconut cream will add a velvety texture and rich flavor.

5. Boiling the soup: Increase the heat until the soup starts to boil. Once it reaches a boiling point, reduce the temperature to low and let it simmer for 30-40 minutes. This time will allow the lentils to soften and the flavors to develop fully. Don't forget to stir occasionally!

6. Final taste: After the lentils are cooked, taste the soup and add salt and pepper to your liking. Now is the time to add the chopped green onions and lemon juice. The lemon will provide a pleasant contrast to the sweetness of the coconut milk, perfectly balancing the flavors.

7. Serving: The soup is served hot, ideally alongside fresh naan bread or crunchy croutons. You can add fresh parsley on top for an extra splash of color and freshness.

Useful tips and variations:

- Thickening the soup: If you prefer a thicker soup, you can add more coconut milk or let the soup simmer longer to reduce it.
- Vegetable variations: You can experiment with other vegetables, such as carrots or zucchini, to add extra nutrients and texture.
- Gluten-free: This recipe is naturally gluten-free, so you can enjoy it without worries.
- Complementary drinks: A cold lemonade or jasmine tea pairs perfectly with this soup, providing a pleasant contrast.

Nutritional benefits:

The red lentil and coconut milk soup is not only delicious but also extremely nutritious. Lentils are an excellent source of plant-based protein and fiber, helping to maintain healthy digestion. Coconut milk, while rich in fats, contains essential fatty acids that can aid in nutrient absorption. Consuming lemon adds vitamin C, supporting immunity.

Frequently asked questions:

1. Can I use green or yellow lentils?
We do not recommend it, as red lentils cook faster and break down during cooking, providing a smooth texture to the soup.

2. How can I adapt the recipe for vegans?
All ingredients are already vegan, but make sure the broth used is vegetable-based.

3. What can I do with leftovers?
The soup can be stored in the refrigerator for 3-4 days and can be frozen for later use.

Now that you have all the necessary information, you are ready to venture into the world of flavors with this red lentil and coconut milk soup. Whether you enjoy it on a quiet evening at home or serve it to your friends, this recipe will surely bring a smile to the faces of your loved ones. Enjoy your meal!