| Prep: 15 mins | Cook: 25 mins – 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 251 | 8g | 5g | 30g |
| sugars | fibre | protein | salt |
| 4g | 8g | 13g | 0.91g |
Why I Love German Red Lentil Soup with Coconut Milk
The world of food is all about fusion, a cross-pollination of flavors that bring together the most unexpected ingredients. The Red Lentil Soup with Coconut Milk is an embodiment of this principle and a dish that is very dear to me. Not just because of its warmth and comforting profile, but also for what it symbolizes – a blending of the unexpected.
The Inspiration
Though I hail from Louisiana and have a strong French lineage, I love exploring the culinary delights from around the world. It’s how I stumbled upon this German recipe in my pursuit of authentic, homely flavors. Particularly inspired by a chef named Johann Lafer, a renowned stalwart of German cuisine, I saw the chance to embrace my Creole love for soups and stews in this recipe.
Building Bridges between Flavors
The Red Lentil Soup with Coconut Milk bridges the gap between simplicity and complexity in the most surprising way. The lentils, a staple in Indian cooking, form the humble base, while the creaminess of the coconut milk, a favorite in Thai recipes, adds a rich depth. The addition of turmeric, cumin, and paprika give it an earthy aroma that transports you straight into a cozy German kitchen on a snowy winter day.
The beauty of this soup is not just about the fusion of flavors, it’s also about the versatility it brings to the table. This delightful soup could easily sway between the warm entree on a cold day or a comforting main course with a side of fresh crusty bread or German pretzel rolls for dinner.
So whether it’s the depth of winter or the heat of summer, this recipe is a culinary hug in a bowl, connecting continents and cultures in the most desirable, delectable way.
What You’ll Need
- 2 cups red lentils
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 tablespoon fresh ginger, grated
- Salt and pepper to taste
- Fresh coriander leaves for garnish (optional)
- 1 lemon, cut into wedges (optional)
Method
Step One
First, rinse the 2 cups of red lentils under cold water until the water runs clear. After rinsing, set the lentils aside for later.
Step Two
Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion, minced garlic, and diced red bell pepper. Sauté the ingredients until they are soft and fragrant, which should take around 5 minutes.
Step Three
Add the 1 teaspoon of ground turmeric, 1 teaspoon of ground cumin, 1/2 teaspoon of paprika, and grated fresh ginger to the pot. Stir well to combine these ingredients with the sautéed vegetables. Cook for about 2 minutes to allow the spices to become fragrant.
Step Four
Now, add the rinsed lentils and 4 cups of vegetable broth to the pot. Stir well to combine, and bring the mixture to a boil. Once boiling, reduce the heat and let the soup simmer for about 20 minutes, or until the lentils are tender.
Step Five
Pour the can of coconut milk into the pot and stir well. Season the soup with salt and pepper to taste. Let the soup cook for another 10 minutes to allow the flavors to meld together.
Step Six
Finally, ladle the soup into bowls and garnish with fresh coriander leaves if desired. Serve the red lentil soup hot, with lemon wedges on the side.
