Lentil soup with coconut cream, a really good and tasty Indian soup with an intense and enveloping taste, perfectly spiced and creamy, will win you over at the first taste. It’s a very simple recipe to make and requires few ingredients, so it’s also suitable for those who are less experienced in the kitchen. If you like legumes
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2/3 people
- Cooking methods: Stovetop, Slow Heat
- Cuisine: Indian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 14 oz cooked lentils
- 1 carrot
- Half yellow onion
- 9 oz tomato pulp
- 5 oz coconut cream
- 1 pinch chili powder
- 1 pinch cumin
- 1 pinch ground coriander
- 1 tablespoon olive oil
- 1 pinch fine salt
Tools
- 1 Pot
- 1 Chopper
- 1 Peeler
Preparation of Lentil Soup with Coconut Cream
Clean a carrot, cut it into pieces and put it in a chopper along with half a cleaned onion then chop well.
Pour the olive oil into a pan and then add the chopped vegetables.
Also add the chili, cumin, and coriander.
Stir and cook over low heat for 8/10 minutes.
After the cooking minutes, add the tomato pulp, stir to mix well, and cook over low heat for 5 minutes.
Then add the coconut cream and cook for a couple of minutes.
At this point, add the previously cooked lentils, stir, and cook for 5/7 minutes so that the lentils heat up and absorb the flavor.
Finally, adjust the salt.
And voilà… your lentil soup with coconut cream is ready to be served.
Useful Tips
At the end of cooking, if you like bolder flavors you can add a bit more spices or chili.
You can substitute lentils with chickpeas or beans.
If you can’t find coconut cream you can replace it with coconut milk (not coconut drink, those in tetra pak) but before adding the lentils you will need to thicken it slightly because it will be more liquid, if desired also with a bit of cornstarch or potato starch. It all depends on the type of milk.
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