Lentil soup with lemon and chili | Nordmad
Soup

Lentil soup with lemon and chili | Nordmad

A warming lentil soup with lemon and chili — filling, gently spiced and bright. A calm everyday soup with heat and balance.

ModernWinterEverydayComfort foodSoupDinner
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Rate:
4.9 (168)
45 min total
4 servings
Easy

Ingredients

servings

  • Soup

    • 1 spsk olive oil
    • 1 stk onion
    • 2 fed garlic
    • 2 stk carrots
    • 1 stk red chili
    • 1 tsk curry powder
    • 1 tsk cumin
    • 200 g red lentils
    • 1 l vegetable stock
    • 200 ml coconut milk
    • 1 stk lemon
    • 0.5 tsk salt
    • 0.3 tsk freshly ground pepper

  • For serving

    • 1 bundt fresh cilantro

Instructions

  1. 1

    Prep the vegetables

    1. Finely chop the onion, garlic and chili. Dice the carrots small.
    10 min
    KnifeCutting BoardBowl
  2. 2

    Toast the spices

    1. Heat the olive oil in a pot and sauté onion, garlic, chili, curry and cumin for a couple of minutes until fragrant.
    5 min
    Medium heat
    Pot
  3. 3

    Add lentils and vegetables

    1. Add the carrots and red lentils to the pot and stir well with the spices.
    3 min
    Medium heat
    Pot
  4. 4

    Simmer the soup

    1. Pour in the stock and coconut milk and let the soup simmer for about 25 minutes, until the lentils are soft and the soup is creamy.
    25 min
    Low heat
    Pot
  5. 5

    Season and serve

    1. Season with lemon juice, salt and pepper.
    2. Top with fresh cilantro and serve.
    3 min

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Details

Nutrition

Calories

260kcal

Protein

11g

Fat

12g

Carbs

22g

Serving Size

350g

Serving

Suggestions

  • • Serve with a squeeze of lemon and fresh cilantro.
  • • Enjoy with flatbread or naan on the side.
  • • A calm bowl for cold days with a little chili warmth.

Drink Pairings

  • • Vin: An aromatic white such as Riesling
  • • Alkoholfri: Water with fresh lemon

Side Pairings

  • • Flatbread
  • • A sprinkle of cilantro

Dessert Pairings

  • • Mango ice cream

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container in the refrigerator for up to 3 days. Freeze in portions; thaw slowly in the fridge and reheat gently under a lid, adding a little water if thick.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C

Tips

Preparation

  • • Rinse the lentils thoroughly before use.
  • • Chop the chili finely so you can adjust the heat.

Cooking

  • • Let the curry and cumin cook briefly in the oil for full aroma.
  • • Blend the soup partly for a creamier consistency.

Serving

  • • Top with fresh cilantro and a little extra chili.
  • • Serve with a spoonful of yogurt to round the flavor.

Variations

Flavor

  • Add grated ginger with the curry for more warmth.
  • Stir in a spoonful of chopped tomatoes for a softer tomato note.
  • Swap lemon for lime and keep the coconut for a brighter finish.

Health

  • Skip the coconut milk and use extra stock for a lighter soup.
  • Add more diced vegetables for extra bulk.

Method

  • Simmer until the lentils break down on their own.
  • Blend part or all of the soup for a smoother bowl.

Toppings

  • Fresh cilantro
  • Toasted coconut
  • Chili flakes

Author

M

Michael

Madglæde i hverdagen – frisk, enkel og fuld af farve.

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Author

M

Michael

Madglæde i hverdagen – frisk, enkel og fuld af farve.

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