Description
This creamy lentil soup is a cozy, flavorful meal made with yellow lentils, carrots, potatoes, garlic, chili, curry powder, and creamy coconut milk. A squeeze of lime adds a bright finish, while cumin seeds bring warm, aromatic flavor to every spoonful.
Ingredients
- 1 onion, diced
- 1 garlic clove, minced
- 150 g carrots, peeled and chopped
- 100 g floury potatoes, peeled and diced
- 150 g yellow lentils, rinsed
- 1 chili pepper, finely chopped
- 2 tbsp butter
- 750 ml vegetable broth
- Freshly ground black pepper, to taste
- 3 tsp curry powder
- 2 tbsp lime juice
- 100 ml coconut milk
- Salt, to taste
- Cumin seeds, to taste
Instructions
- Dice the onion and chop the carrots and potatoes into small pieces. Mince the garlic and finely chop the chili.
- Melt the butter in a large pot over medium heat. Add the onion and sauté for 2–3 minutes until softened.
- Add the garlic, chili, curry powder, and cumin seeds. Cook for about 1 minute, stirring until fragrant.
- Add the carrots, potatoes, and rinsed yellow lentils. Stir well to combine.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat, cover, and simmer for about 20–25 minutes, until the lentils and vegetables are tender.
- Blend the soup with an immersion blender until smooth and creamy.
- Stir in the coconut milk and lime juice. Season with salt and freshly ground black pepper to taste.
- Warm gently for another 2–3 minutes without boiling.
- Serve hot and finish with a sprinkle of cumin seeds if desired.
Notes
- Adjust the amount of chili to control the heat.
- For a thinner soup, add a little extra vegetable broth.
- Rinse the lentils well before cooking.
- The soup can be prepared ahead and gently reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: German