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Prep Time 15 mins
Cook Time 25 mins
Course Soup
Cuisine Indian

Equipment

  • Chopping board
  • Knife
  • Cooking spoon
  • Bowls
  • Large pot.

Ingredients
  

  • 300 grams  red lentils, washed
  • 2 peeled potatoes, chopped
  • 2  peeled, half-peeled or unpeeled carrots, finely chopped
  • 1 chilli pepper, chopped
  • 1-2 onions chopped
  • 400 grams  canned tomatoes chopped or fresh tomatoes
  • 600-800 ml vegetable stock, add as needed during cooking
  • 200-300 ml coconut milk
  • 1-3 table spoons coconut oil or fat, according to taste
  • 2-3 cloves of garlic pressed, to taste
  • 1-2 teaspoons garam masala, to taste
  • 1-2 teaspoons turmeric, to taste
  • 1 dried or fresh hot chilli pod chopped, to taste
  • 1-2 teaspoons cumin whole or ground, to taste

Instructions
 

Preparation

  • Peel the potatoes and, if necessary, the carrots. If the carrots have been stored too long, peel them, otherwise a bitter and earthy taste might alter the flavour somewhat. Not so with fresh carrots. Cut into small or bite-sized pieces so that they will cook in the approx. 20 - 25 min cooking time.
  •  Cut the chillies into bite-sized pieces, size according to taste.
  • Finely dice the onions.
  • Garlic in garlic press or finely dice.

Cooking

  • Heat coconut oil or fat in a large pot. Sauté onions for approx. 1 - 2 min, then add potatoes, carrots, chillies and garlic and mix, sauté for another 4 - 5 min. 
  •  Add the lentils, spices and stir-fry again for approx. 1 - 3 min.
  • Deglaze with 1 / 2 vegetable stock, add tomatoes and season with salt to taste. Bring to boil and simmer on low heat for approx. 20 - 25 min, stirring in between and adding the remaining vegetable stock to achieve the desired consistency of the soup, if desired. 
  • Add the coconut milk, stir and season with salt to taste.

Notes

Tips: Important for the taste! Rinse lentils with cold water a few times, after each rinse the initially milky water becomes clear.