Brrrr… it’s getting cold in London! This Thai-inspired turmeric lentil soup relies on classic flavour combos that I associate with Asian cuisine (garlic, ginger, coconut milk, coriander). Therefore, I call it ‘Thai-inspired’. And it makes the perfect dish to combat the cold weather.
I’ve been experimenting with lentil soups for a while now as they make an excellent easy dinner, especially at this time of the year. Soups that are comforting and fulfilling, and just perfect when the weather gets colder and you start craving for something hot and spicy.
The other recipe that is still ‘in the workings’ is without coconut milk as I wanted to develop a lower calorie option too but also to mix the flavours up a little bit. But while that recipe still requires some more work, this one is now ready to be shared.
As I mentioned above, this recipe is made with some traditional flavour combos but that doesn’t make it any less exciting. I guess it just guarantees that all the flavours work perfectly together and make a superb dish.
To me the most important thing in this dish is to make sure that the soup base is seasoned to perfection, and that is obviously up to your personal taste. So before adding the lentils,I strongly recommend that you take the time to taste the soup and adjust the seasoning as required.
As always in our kitchen, we don’t necessarily enjoy spending hours in the kitchen but we rather devote those hours enjoying the food and each other’s company. Therefore, this dish too is super quick and easy to make and works perfectly on school nights too. We hope you love it xx
- 1 tbsp Olive oil
- 1 Yellow onion
- 2 Garlic cloves
- A generous thumb-sized piece of fresh ginger
- 1 x 400g diced tomatoes
- 1 x 400g can coconut milk
- Vegetable stock cube & 500ml water
- Spices 1-2 tsp/each: cumin, coriander and turmeric
- 1 tbsp tamari sauce
- 250g red lentils
- ½ Lemon juice
- Fresh coriander
- Sea salt and black pepper to taste
- Chop the yellow onion, garlic cloves and ginger
- Heat up a pan with 1 tbsp olive oil and add the onion, garlic and ginger. Sauté
- over medium heat for 5 minutes.
- Add the diced tomatoes and a pinch of salt and black pepper, let simmer for about 5 minutes
- Move the mixture into a blender and mix until smooth (note: this step is optional if you like your soup to be smooth as I do. You can also skip the blender and leave the tomato chunks there. It’s up to you)
- Transfer the mixture back to a large pan and bring to simmer over medium heat
- Prepare the vegetable stock and add it to the pan
- Add also the coconut milk and all the spices and tamari sauce. Bring to simmer and taste. Add some more salt if required
- Once you are happy with the taste of the soup base, add the red lentils. Cook for about 20 minutes so that the lentils have softened but are still slightly firm to the bite
- Once the lentils are cooked, take the soup off the stove and mix in a squeeze of lemon juice and fresh coriander
- Serve as is or with rice or slice of bread