Red Lentil Soup with Coconut Milk

Soups | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Red Lentil Soup with Coconut Milk

Ingredients

Butter - 9 tablespoons
Aleppo pepper - 1 teaspoon
Cumin Seeds - ½ teaspoon
Coriander Seeds - ½ teaspoon
Black Mustard Seeds - ½ teaspoon
Dried Arbol Chili - 2 pieces
Tomato - 1 piece
Grated Ginger - 3 tablespoons
Garlic - 6 cloves
Onion - ½ head
Jalapeño pepper - 1 piece
Wheat Flour - 2 tablespoons
Ground coriander - 1 tablespoon
Ground Cumin - 2 teaspoons
Turmeric - 1½ teaspoons
Vegetable Broth - 9 cups
Red Lentils - 1¾ cups
Chopped Cilantro - 3 tablespoons
Coconut Milk - 1 cup
Lemon Juice - to taste
Coarse Salt - to taste
Ground Black Pepper - to taste
Yogurt - to taste

Step by Step guide

Step 1

Heat 5 tablespoons of butter in a skillet, add Aleppo pepper, cumin, coriander, mustard, chili, and tomato, sauté until fragrant; set aside. Heat the remaining butter in the skillet over high heat.

Step 2

Add ginger, garlic, onion, and jalapeño; sauté until browned for 15 minutes. Add flour, coriander, cumin, and turmeric; cook, stirring, until smooth for 2 minutes.

Step 3

Transfer to a pot. Add broth and lentils; bring to a boil. Reduce heat to medium and simmer covered for 45 minutes until soft. Add cilantro and puree. Add coconut milk, lemon juice, salt, and pepper; serve in bowls. Serve with prepared sauce and yogurt.