Indian lentil soup with coconut milk

linsensuppe9In my last post, I mentioned that we are doing a meat and sugar free month. We did this once last year, but beside meat and sugar, we also gave up alcohol for a month. The first few days were Ok, but after that .. well, it moved forward at least. Since then we stumbled upon quite a few good recipes for future reference, but also for the next time we were going to do it.

And so far I’d say it’s going alright. Surprisingly giving up sugar is going smooth, even though I still keep a nutella jar in a drawer at work. You know, for emergency purposes. But so far I only hand it over to my colleagues. But no meat, for such a carnivore like me, it is a different story. Don’t get me wrong, we do cook meat free or even vegan from time to time, but not continuously for a whole month. Sometimes you either need a good motivation to keep going, or some really good meat free recipes. And this soup is definitely one of them!

I’ve learned the recipe from an indian chef and now it’s one of my favourites. If you also consider trying a meat-free diet, start with this recipe! Or just try it, because it’s so good.

Cooking time: ca 60min

Serves 2-4

Orange lentil ( a hand per person, or 50g p.p.)

2-3 whole chilis

1 tsp whole cumin

1 tsp black mustard seeds

1 small tsp coriander seeds

1 tbsp coconut oil

1 tsp garlic

1 tsp ginger

1 big onion

1 tsp curcuma

200g peeled tomatoes (canned)

fresh coriander and mint

1 lemon

1 can unsweetened coconut milk

salt and pepper

linsensuppe12Cook the tomatoes in a small pot until most of the water evaporates (ca.20min) In the meantime chop the onion, mince the garlic cloves and ginger. Melt the coconut oil in a big pot and add the cumin, mustard seeds, curcuma, and coriander seeds. Cut the chilis in rings and add the half to the pot. Let it all fry for just a minute, then add the onion. Cook on small heat, until golden brown. Add the tomatoes and cook together for few minutes.

Rinse the lentils and add to the soup. Stir well and add the water (1:2, 2 glasses of water for every glas of lentils) Bring to the boil, then lower the heat and cook until the lentils become soft. Add salt and the rest of the chilis. Stir well and pour in the coconut milk. Add the fresh coriander and more water if needed. Season with lemon juice. Pour the soup on a plate and garnish with fresh mint.


14 responses to “Indian lentil soup with coconut milk”

  1. I frequently do a similar dish using ordinary canned lentils or kidney beans. I use a Knorr or Maggi Chili Con Carne mixture, add some powdered Chili, (a bit), powdered Turmeric, 1 Tsp, Garam Masala curry powder 1 Tsp, (very aromatic Curry mixture, I think with Cinnamon, I like it best amongst the currys), and 2 Tsps of Sesame seed.

    I use coconut milk and add a bit of olive oil, linseed oil, and dark sesame oil. They have different fatty acids – giving your body a whole spectrum to choose from. Which a microbiologist recommended to me.

    Liked by 1 person

    • …add a baguette, and grass fed butter with it, and some small pickled cucumbers as snack.

      Oh BTW. Sesame is a great complement to lentils or beans. They have all amino acids but Methyonin, which sesame has in spades. I guess that’s why it combines well.


      • Will think of the sesame next time I’ll do the beans :) So far I only use it on rolls or I make the chicken in sesame. Other than that the jar stays put!
        And very interesting recipe you posted above! I love curry.


  2. I am an Indian.. This is the first time I visited Germany.. I am so much amazed seeing you guys making curry and Dal.. Wow..

    Keep going..
    Love from India..

    Liked by 1 person

    • Hi Ganesh, thanks for stopping by! Yes, indian cuisine is quite popular here :) I hope you enjoy your stay! If you have a chance, do visit Düsseldorf or Cologne-both very beautiful.
      Chickpeas is called “Kichererbsen” and kidney beans “Rote Bohne” or “Kidney Bohne”, both easy to find in any supermarket like Edeka or Rewe (either dried or canned).


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