Lentil soup with a coconut twist

Just recently I had the questionable pleasure of being in the receiving end of some dental procedures and surgery. This resulted in a state of being unable to eat anything solid food for a few days. Hence, soups were needed and lentil soup is an awesome choice – and it doesn’t necessarily require dental operations.

Lentil soup

Lentil Soup

2-3 tbsp oil
1 tsp ground cumin
2 tsp garam masala
1 tsp paprika
1 tsp ground coriander
1 tsp dry ginger
chili powder
2 small onions, chopped coarsely
2-3 garlic cloves, minced
2 carrots, sliced
1 bell pepper, diced
7,5 dl water
1,5 dl red lentils
50g creamed coconut
1 tsp salt
1 tbsp lemon juice

Heat the oil in a pot and fry spices about a minute. Add onion and garlic, mix well. Fry until the onion starts to get soft, stirring often, and add more oil if necessary. Add the water, carrot, bell pepper and lentils. Cover with lid and let the soup boil 15 minutes or until carrots and lentils are soft. Melt the creamed coconut into soup and puree with a blender. Season with salt and lemon juice. If the soup is too thick, add some water.


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