Red Lentil and Coconut Soup

Name: Zuppa di lenticchie rosse e cocco
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 porzioni
Ingredients: 300 g di lenticchie rosse decorticate; 200 ml di latte di cocco; 1 cipolla tritata; 2 carote a dadini; 3 spicchi di aglio; 1 cucchiaio di zenzero fresco grattugiato; 1 cucchiaino di curcuma; 1 cucchiaino di cumino; 800 ml di brodo vegetale; Olio extravergine, sale; Succo di mezzo limone; Coriandolo fresco; Peperoncino

Zuppa di lenticchie rosse e cocco

Vegetarian dish

Creamy red lentil soup with coconut milk, ginger, and turmeric: velvety, nutritious, and ready in 35 minutes without soaking.

35 min

4 servings

Easy

Hulled red lentils have an extraordinary characteristic: they don't require soaking and cook in 20-25 minutes, becoming naturally creamy without the need for blending. They're the ideal base for quick soups. This soup combines red lentils with coconut milk and Indo-Arabic spices, a combination that has become popular in contemporary European cuisine. It's nutritious, economical, and freezes very well. Serve with toasted bread and a drizzle of olive oil to the chili pepper it's a complete lunch.

Instructions

Voice reading

3 steps · natural Italian voice

Do the soffritto

7 min

In a saucepan, heat the oil over medium heatSauté the onion and carrots for 5 minutes. Add the garlic, ginger, and spices. Toast for 1-2 minutes.

Add lentils and broth

23 min

Rinse the red lentils. Add them to the pot with the hot broth. Bring to a boil, then cook over medium heat for 20-25 minutes: the lentils break down naturally, creating a cream.

Add coconut and finish

Add the coconut milk. Season with salt to tasteBlend partially with the immersion blender If you want a smoother consistency, add lemon juice. Serve with cilantro.

Chef's Tips

Red lentils don't need to be soaked: they cook directly. They thicken as they cool; add hot broth to loosen them the next day.