Spicy lentil Soup
This isn’t your average bowl of lentil soup. Red Thai curry paste, warm cardamom and cinnamon, and a generous swirl of coconut cream turn humble red lentils into something bright, fragrant, and a little bit exotic. Blended until silky and finished with roasted sesame seeds, a drizzle of sesame oil, and fresh cilantro, it’s the kind of soup that feels far more special than its short ingredient list would suggest.
The best part? It comes together fast. Red lentils soften really quick compared to other lentils and beans. So this spicy lentil soup can be ready to enjoy after only 20 minutes of simmering. Want it really fast? Using a pressure cooker, you’ll have a pot of deeply spiced, creamy soup on the table in about 10 minutes of simmering.
Our tip for this spicy lentil soup
Double, triple or quadruple the batch, depending on the size of pan you have at hand.. This soup freezes beautifully, so a bit of extra effort now means you’ll always have a comforting, homemade meal just a reheat away. Portion it into containers once cooled, and you’ve got instant lunches or easy dinners for days to come — just leave out the coconut cream, sesame seeds, and cilantro until serving, so the toppings stay fresh.
Whether you’re after a cozy starter for a dinner party or a stash of ready-to-eat meals for busy days, this vegan lentil soup delivers big flavor with very little fuss.
Spicy lentil Soup
Equipment
- soup pan
- Hand blender
Ingredients
- 2 tbsp oil
- 2 onions chopped
- 2 cloves of garlic chopped
- 5 cardamom pods
- 1 cinnamon stick
- 35 g red Thai curry paste without shrimp or fish sauce
- 1 tsp turmeric
- 2 tsp cumin powder
- 600 g peeled tomatoes tin
- 250 g red lentils washed
- 1 liter vegetable broth
- ½ lime, it's juice
- 200 ml coconut cream
- 1 tbsp sesame seeds roasted
- 1 tbsp sesame oil
- a few sprigs of fresh cilantro
Instructions
- Heat the oil in a soup pan (or pressure cooker) and sauté the onions until golden brown in approx. 5 mins. Then add the garlic, cardamom and cinnamon and gently fry for another 2 mins.2 tbsp oil, 2 onions, 2 cloves of garlic, 5 cardamom pods, 1 cinnamon stick
- Add the curry paste, turmeric and cumin and fry for another minute. Add the peeled tomatoes, lentils and broth and bring to a boil.35 g red Thai curry paste, 1 tsp turmeric, 2 tsp cumin powder, 600 g peeled tomatoes, 250 g red lentils, 1 liter vegetable broth
- If you're using a normal pan just close the lid and let the soup simmer for approximately 20 minutes and the lentils are done. Stir a few times in between.
- If you're using a pressure cooker then close the lid, let the pan come under pressure and gently simmer for 10 minutes. Turn off the heat and let the pan cool for 15 minutes. Then carefully release the remaining steam from the valve (Be careful! Hot!).
- Puree the soup with a hand blender or in the blender for a silky smooth result. Season to taste with lime juice and salt if desired. Serve in bowls and top with drizzle of the coconut cream, a few drops of sesame oil, sprinkle some sesame seeds an finally top with fresh cilantro.½ lime, it's juice , 200 ml coconut cream, 1 tbsp sesame seeds, 1 tbsp sesame oil, a few sprigs of fresh cilantro
