Vegan coconut and lentil soup with ginger

Vegan coconut and lentil soup with ginger: a creamy recipe with red lentils, coconut milk, ginger, garlic and lemon.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 18 min
• Total time: 23 min
• Calories: 360 kcal per serving
• Protein: 16 g
• Fat: 14 g
• Carbs: 40 g

Ingredients

• 180 g red lentils
• 1 onion
• 2 garlic cloves
• 1 thumb-sized piece of ginger
• Juice of 1/2 unwaxed lemon
• 1 tin of coconut milk
• 300 ml vegetable stock
• 1 tbsp olive oil
• 1 tsp turmeric
• Salt
• Pepper

Method

You’ll need: saucepan · stick blender · chopping board · knife · sieve · wooden spoon · ladle

1. Peel the onion, garlic and ginger and chop roughly. Briefly rinse the red lentils in a sieve.
2. Warm the olive oil in a saucepan and soften the onion, garlic and ginger briefly. Add the turmeric and toast it for just a moment.
3. Stir in the red lentils, vegetable stock and coconut milk. Bring to the boil, then simmer gently until the lentils are soft.
4. Blend the soup until creamy. Season to taste with lemon juice, salt and pepper.
5. If it is too thick, add a little water or stock. Warm through again briefly and taste once more.
6. Ladle into bowls and serve straight away.

Good to know

This soup is an unfussy standby for busy days. It's on the table fast, it's creamy, and it tastes nicely rounded with a gentle freshness.

Swaps

Red lentils → yellow lentils (similar protein content, mild in flavour) | coconut milk → cashew butter plus water (provides unsaturated fatty acids and magnesium; contains tree nuts) | lemon → lime (similarly fresh, provides vitamin C) | olive oil → avocado oil (heat-stable and aromatic)

Allergens

The soup is naturally gluten-free as long as the vegetable stock is gluten-free. Some sensitive people react to coconut; for children, use less ginger. In pregnancy, the kitchen amounts of the ingredients used here are generally fine.

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