Ingredients — what you'll need
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- 400 milliliter Water
- 400 milliliter Coconut Milk
- 2 gram Salt
- 1 teaspoon Coconut Oil
- 0.75 piece Red Lentils
- 1 teaspoon Curry Powder
- 1 piece Shallots
Step-by-step method
At a glance
This creamy, warming soup comes together in just 35 minutes with a simple workflow of sautéing aromatics and simmering red lentils until silky. The trickiest part is blanching the lentils three times upfront—it removes their funky smell and makes for a noticeably better end result. Everything else is straightforward: simmer with coconut milk and curry paste, then taste and adjust the seasoning to your liking.
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Chop and sauté the onion
Finely chop the onion. Heat a teaspoon of coconut oil in a pot, and once it's really hot, add the onion and sauté until golden.
Ingredients
- 1 piece Shallots
- 1 teaspoon Coconut Oil
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Blanch the lentils
Meanwhile, put 3/4 of the bag of red lentils into another pot. Pour over boiling water and stir. Drain the water and repeat twice more (this blanches the lentils and gets rid of their faint smell).
Ingredients
- 0.75 piece Red Lentils
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Add the water
Tip the lentils into the pot with the sautéed onion and pour in a mugful of hot water.
Ingredients
- 200 milliliter Water