Vegan turmeric lentil soup with coconut milk

Vegan turmeric lentil soup with coconut milk: a creamy recipe with red lentils, ginger, garlic and cumin – warming, aromatic and easy for everyday cooking.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 320 kcal per serving
• Protein: 16 g
• Fat: 12 g
• Carbs: 38 g

Ingredients

• 200g red lentils
• 400ml coconut milk
• 500ml vegetable stock
• 1 onion
• 2 cloves of garlic
• 30g fresh ginger
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp ground turmeric
• 1 tsp ground cumin
• 1 pinch of black pepper
• 1 pinch of sea salt

Method

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

1. Rinse the red lentils thoroughly in a sieve. Finely chop the onion and garlic, then peel and finely grate the ginger.
2. Heat the olive oil in a large pan and soften the onion, garlic and ginger over a medium heat until soft and translucent. Briefly toast the turmeric and cumin with them until fragrant.
3. Add the lentils, vegetable stock and coconut milk to the pan and stir well. Bring to the boil once, then turn down the heat.
4. Simmer the soup, covered, until the lentils are very soft and starting to fall apart. If it gets too thick, add a little water or stock.
5. Blend the soup until smooth and creamy. Season to taste with lemon juice, sea salt and black pepper.
6. Ladle into bowls and serve with a little coconut milk and fresh coriander, if you like.

Good to know

A soup like this is just what you want when it's grey outside or the day has been long. It's creamy, gently spiced and quick to cook. Exactly the kind of food that leaves you satisfied and content without much effort.

Swaps

Red lentils → yellow lentils (similar protein and fibre content). Coconut milk → cashew butter mixed with water (a little more protein, usually less rich). Lemon juice → lime juice (just as fresh, also provides vitamin C).

Allergens

The recipe is naturally vegan and gluten-free, but may contain celery depending on the vegetable stock. For children, keep the spicing mild; during pregnancy, the usual cooking amounts of ginger and spices are generally no concern.

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