Red Ginger Lentils Soup | pharmacy magazine

Ingredients for 4 servings):

1 onion
1 clove of garlic
1 fresh ginger root (25 g)
150 g red lentils
1/2 bunch coriander
1 tbsp coconut oil
1 tbsp curry powder
1 pinch cayenne pepper
1 canned tomato, chopped (240 g without water)
salt and pepper from the mill
400 ml coconut milk (from can)


Peel the onion and garlic and thinly slice the ginger. Finely chop everything. Drain the lentils by sieving them and rinsing them in cold water. Wash coriander, shake and dry, remove the leaves, and chop 3-4 stems.

Heat coconut oil in a saucepan. There, fry the onion, garlic, ginger and coriander stalks. Add the lentils and spices and fry lightly. Then add tomatoes and 500 ml of water. Season with salt and pepper to your liking.

Boil the soup for 20-25 minutes. Stir in coconut milk until smooth, set aside 4 tbsp. Add the rest to the soup and as it gets hot, add more seasoning if needed. Place in a bowl and garnish with 1 tbsp coconut milk and coriander leaves.

Preparation time:

about 45 minutes

For each person:

About 406 kcal (= 1699 kJ), 13 g protein, 25 g fat, 28 g carbohydrates, 4 g fiber

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