Do you need something comforting, warming and creamy with flavor bomb? If you love soup too, then this will be your recipe. You could have read lots of soup recipe already on the blog, but I think, this is my all-time favorite. It’s just so flavorful and delicious! It brings you all of the warming spices.
This is a red lentil soup packed with spices. When my sister in law wanted to make it, I had to tell her, that she has to use that amount of spices, she shouldn’t be scared because that will make the dish delightful. I can give you exactly the same advice. Don’t be scared of flavors!
Lentil is one of the best things to make soup out of. Depends on the type, it needs to be cooked for a while (still not too long). But it is worth every single minute. I will fill your belly with vitamins, minerals and fiber. It warms your soul and your body just on the right way. Besides that, it is all gluten free and vegan! Now, let’s get to the recipe.
- 300 g red lentil
- 2 onion
- 1 medium parsley root
- 2 medium carrot
- 3 bay leaf
- 2 tsp turmeric
- 1 tsp ground cumin
- 1/2 tsp cinnamon
- 4 cm grated fresh ginger
- 3 clove peeled and mashed garlic
- 2,5 tbsp coconut oil
- 200 ml coconut milk
- 1 l water
- salt, pepper to taste
- coconut yoghurt
- chopped parsley/coriander
- Prepare the vegetables: Chop the onions, put them in a separate bowl. Than peel and cut the carrots and the parsley root into medium pieces. They don’t need to be exactly the same size because we will blend everything.
- Wash the red lentil (don’t need to be soaked). Set it aside.
- Add the oil into a pot with the spices, the mashed garlic and the grated ginger. Fry them for few minutes. It will bring the flavors out, but don’t burn them!
- Add the chopped onion and cook it until it’s almost done.
- Add the chopped veggies and cook them for 5 minutes, mix it well with the spices, to let them cover the veggies.
- Add the lentil, the bay leaves and the water with salt and pepper. Cook it until the lentils are soft.
- Take the bay leaves out and blend the soup. Add the coconut milk and cook it for few more minutes. If it’s too thick, add more water. Check the salt as well.
- Plate it with sliced lemon and 1-2 tbsp coconut yoghurt on top and sprinkle it with parsley/coriander, what you prefer.
As you can see, this is not too difficult, and can be ready within an hour or an hour and a half, depends on your lentil. The yoghurt and the lemon are a great addition to the soup, if you want to balance the spices out. Its like a sweet sour and spiced firework in your mouth!
I hope you will give it a try because as I have said before, this is one of my all-time favorite soup from the blog so far!
How do you like your lentils? Have you ever made soup out of them?
Have a great time with cooking!