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
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
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
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
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.