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Lentil Curry Soup with Coconut Milk and Sriracha



Full of flavour and vitamins, smooth curried lentil soup makes a great choice for a light meatless snack.




Boil 150 ml of water in an electric kettle.


Peel and finely dice the onion. Peel and cut the ginger into thin strips.
Heat the olive oil in a pot and sauté onions and ginger until they are glassy.
Add tomato paste and curry powder to the pot and fry at medium heat for 1 minute.


Then add coconut milk, tomatoes, lentils and 150 ml of water. Season with salt, pepper and chilli powder. Bring to a boil, cover and cook at a medium heat for 10 minutes.


Afterwards, finely purée the soup using the hand blender. Brown the pine nuts in a pan without adding additional fat.


Arrange the soup in the dishes and decorate with sriracha, finely chopped coriander, and black pepper.


Lentil Curry Soup with Coconut Milk and Sriracha

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Adjust Servings:
1 onion
1 thumb-sized piece ginger
1 tsp tomato paste
1 tsp curry powder
2 tbsp olive oil
100g red lentils
400g coconut milk
400g canned tomatoes
1 pinch chilli powder
1 tbsp sriracha
4 coriander stems
2 tbsp pine nuts
black pepper

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