Red lentil soup

Red lentil soup

A luscious golden soup that will fill your kitchen with amazing aromas of Indian spices. It provides the combined health benefits of lentils, turmeric, garlic and ginger.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soup / Stew
Cuisine: Indian
Keyword: beans, coconut milk, gluten-free, lentils, pulses, vegan, vegetarian
Servings: 8 pers
Author: Veronique Eichler



  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots and garlic and cook for about 10 minutes until the onion starts to brown lightly. Add the spices and cook for a couple minutes, stirring frequently, until fragrant. Add the can of tomatoes with their juice and scrape any browned bits at the bottom of the pot. Add lentils and broth, bring to a boil then reduce the heat and cook for 30 minutes.
  • Once cooked, mix with a handheld immersion blender until smooth. Add the coconut milk and stir. It should be at the right temperature to eat right away, but you can also refrigerate or freeze and reheat as needed. There should be no need for additional salt if you use regular salted vegetable broth or bouillon but you can adjust the salt to your taste.


Calories: 309kcal | Carbohydrates: 33g | Protein: 13g | Fat: 15g | Saturated Fat: 10g | Sodium: 790mg | Potassium: 648mg | Fiber: 14g | Sugar: 4g | Vitamin A: 565IU | Vitamin C: 7.2mg | Calcium: 52mg | Iron: 5.9mg
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