Lentil soup is one of those dishes where opinions differ: people love it or despise it – there are probably very few opinions in between. But beware: This recipe is not the well-known one from plate lentils. This red lentil soup comes without meat and we use Asian spices.
Ok, first for all skeptics: what does this lentil soup taste like?
Quite simply: Somehow to Asia! Why? Because we work with curry paste, coconut milk, ginger and fresh coriander. Sure, if you don’t like fresh coriander, you can leave it out or simply use finely chopped parsley for garnish.
Why is the red lentil soup turning yellow?
This is explained very quickly and comprehensibly: the vegetable broth and coconut milk are to blame. So don’t worry if you think the editors made a mistake with the featured image for this article. Everything OK!
Is it also possible without an Asian touch?
But hello! Naturally. If you don’t like the Asian touch, simply leave out the curry paste, ginger and the like. And uses, for example, a pack of soup vegetables. The coconut milk can be replaced with some cream. Feel free to experiment here. You can’t go wrong with a lentil soup – as long as you don’t use fish stock. Although, maybe even that tastes good…
Extratipp
Be careful when using curry paste! This can be hot as hell. And just one tablespoon in a large pot can ruin your entire meal. Therefore inform beforehand about the degree of sharpness. Should you ever “slip” a spoon that is too sharp: you can soften the sharpness a bit with sour cream. But only a little.
And for meat lovers?
Well, as already said, in this recipe these are empty. But pssst, a little tip at the end: Simply fry some turkey slices in a pan and add this to the soup ten minutes before the end of the cooking time. Then please don’t puree anymore.
General information
Servings: 6Prep Time: 15 minutesPrep Time: 30 minutes
preparation
Anja Auer is the editor-in-chief of the BBQ
