Vegan Lentil Soup Recipe
If you are looking to recreate a good replica of a restaurant’s healthy Indian recipe, this delicious vegan lentil soup is for you!
It’s so simple to make and yet it has a whole rainbow of flavours coming from the mixture of amazing spices, the starchy taste of stewed lentils and the creamy coconut milk.
Total Time: 45 minutes
Prep Time: 5 minutes
Cook Time: 40 minutes
Servings: 8
Rating:
Total Time: 45 minutes
Servings: 8
Ingredients
Method
Ingredients
(Servings: 8)
- 0.125 0.125 Tbsp olive oil
- 0.25 0.25 garlic cloves, peeled
- 0.125 0.125 onion, peeled
- 62.5 62.5 g dried red lentils
- 0.125 0.125 litre water
- 0.125 0.125 tsp turmeric
- 0.125 0.125 tsp cumin seeds
- 0.125 0.125 tsp garam masala
- 0.0625 0.0625 tsp sweet paprika
- 15.625 15.625 ml coconut milk
Method
- Finely dice the garlic cloves and the onion.
- In a large saucepan, heat the olive oil over a medium heat and toss in the onion and garlic. Fry for about 1 minute, then toss in the lentils and the cumin seeds. Toast for 2 minutes, mixing continuously with a spoon.
- Add half of the water, a little by little, and mix well.
- Cover the pan and let the soup simmer for 15 minutes.
- When the dhal starts to thicken, add all the spices, mix well and pour in the remaining water.
- Keep simmering for 20 more minutes, then add the coconut milk. Cook for 5 more minutes.
- Garnish with sesame seeds, parsley and coconut milk.
Want to unleash your inner forager? Try making this Vegan Wild Nettle Soup Recipe!
