Lentil Soup with Coconut Milk

30—40 Min

Everyone will immediately fall in love with this combination of red lentils, coconut milk and our Veggy Exotic mix. A super-filling vegan dish that is packed full of protein. The exotic blend of our Veggy Exotic seasoning mix containing turmeric, mango and ground cinnamon adds a bit of variety to meat-free cuisine.

Ingredients 4 Portions

  • 250 gRed lentils
  • 1 pieceOnion, small
  • 1 pieceGinger, thumb-sized piece
  • 1 tbsp.Coconut oil
  • 2 pieceBaby potatoes
  • 250 mlVegetable stock, clear
  • 400 mlCoconut milk
  • 2 tbsp.Lime juice
  • 1 pkg.Veggy Exotic Seasoning Mix
  • Cilantro leaves, chopped

Preparation

  1. 1

    Peel and finely chop the onion and ginger. Heat a little coconut oil in a deep pan. Sweat the onion and ginger. Use a coarse grater to grate the potatoes directly into the pan and allow them to sweat.

  2. 2

    Wash the lentils in a sieve, allow to drain and add to the pan. Add the Veggy Exotic mix and pour in the vegetable stock.

  3. 3

    After a few minutes of cooking time, mix in the coconut milk and leave to simmer for another 15–20 minutes over a medium heat. Stir regularly.

  4. 4

    As soon as the lentils are cooked, blend the soup to the desired consistency. Finally, add the lime juice to taste, garnish with cilantro and enjoy.