|I am a big soup- lover and this one is definitely in my top five favourite soups of all time. Lentils, canned tomatoes and coconut milk are ingredients I always have in my pantry staples. So this easy lentil coconut- soup is my go to dish, whenever I feel like a quick, warming meal. Often I prepare a big pot, and freeze a couple of portions for busy times.|
4 medium carrots
200g red lentils
600g canned, diced tomatoes (roughly 1 1/2 cans)
200ml canned coconut milk
2 tbsp tomato paste
500 ml vegetable stock or water
1/2 – 1 tsp cayenne pepper
1 tsp paprika spice
1- 2 tsp curcuma
salt and pepper to taste
fresh parsley and coconut flakes to garnish
In a large saucepan heat 3 tbsp vegetable oil of your choice. Chop the carrots and onions into small dices and add them to the saucepan. Fry everything until the onions are soft, than add the tomato paste.
Reduce to medium heat and add the canned tomatoes, lentils and coconut milk. Start to add the vegetable stock when the soup begins to thicken.
Let everything simmer for about 20- 25 minutes. Season with cayenne pepper, paprika spice and curcuma. Serve with bread or a green salad. Enjoy!
Thank You to my Guestblogger Paula from Berlin, Germany for this beautiful and easy recipe! Follow her blog Kitchen.fever or on Instagram @kitchen.fever for more.