It’s fall: time for soup! At the moment my favorite is Lentil-coconut-soup
Although fall is golden this year and we are enjoying many sunny days – the temperatures are dropping and a warming soup is more than welcome. I try, as part of my Meal Prep for the week, to make 1-3 soups for the week ahead. The Lentil-coconut-soup is ranking quiet high at the moment – because it is so convenient to cook and yet delicious.
Ingredients Lentil-coconut-soup (recipe below)
- 2 tablespoons coconut oil
- 2 small onions or 1 large onion
- 3 cloves of garlic
- 1 large piece of fresh ginger (approx. 3 tbsp. finely chopped)
- 1 tsp curry powder
- 1 tsp paprika flakes
- 1 tbsp smoked paprika powder
- 2 cans of tomatoes in pieces (400g each)
- 600 ml water
- 200g Alb Leisa lentils or mountain lentils
- 1 can of coconut milk (400ml)
- 172 tsp salt
- Freshly ground pepper
- 1/2 bunch fresh coriander
- juice of 1 lime
I can actually say, I always have all of these ingredients – except for the fresh cilantro and lime – in my pantry! This makes the soup even more popular in my ranking. As long as the soup is simmering, I can quickly get more cilantro and lime. And after 45 minutes, the soup is on the table.
Perfekt für Meal Prep – schPerfect for Meal Prep – quick, easy and from stock!
The amount of ingredients can be easily doubled, so you can cook the soup well in advance. You can freeze it well and in the refrigerator it keeps for 3-4 days. My husband still dumps plenty of hot sauce over it… If you like it hot, you can cook some chili powder with the soup. I take it easy, as some family members like it really hot and others prefer it easy going.
Lentil-coconut-soup
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4-5 1x
Description
Delicious lentil and coconut soup that is on the table in 45 minutes and warms wonderfully!
Ingredients
- 2 tablespoons coconut oil
- 2 small onions or 1 large onion
- 3 cloves of garlic
- 1 large piece of fresh ginger (approx. 3 tbsp. finely chopped)
- 1 tsp curry powder
- 1 tsp paprika flakes
- 1 tbsp smoked paprika powder
- 2 cans of tomatoes in pieces (400g each)
- 600 ml water
- 200g Alb Leisa lentils or mountain lentils
- 1 can of coconut milk (400ml)
- 172 tsp salt
- Freshly ground pepper
- 1/2 bunch fresh coriander
- juice of 1 lime
Instructions
- Peel and finely chop onions, garlic and ginger.
- Heat coconut oil in a pot, add onions with a pinch of salt and fry over medium to light heat until translucent
- Add garlic, ginger and all spices, stir well and fry for 1-2 minutes, stirring repeatedly
- Add canned tomatoes, water, coconut milk and the lentils. Pepper and bring to a boil.
- Reduce heat, cover with lid and simmer for 25-30minutes until lentils are soft but still have some bite.
- Season to taste with salt
- Finely chop cilantro, squeeze lime juice. Pour both over the hot soup and serve.
Notes
The soup is easy to freeze. In the refrigerator it keeps 3-4 days.
Do you love soups as much as I do?
Try these ones, they are all favorites of mine:
Carrot soup – hello Autumn vibes
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