This colorful soup is one of my all time favorites when it comes to quick and healthy meals! I think I make this nearly every two weeks, it is so easy to make and tasty. The soup freezes also well, so you can enjoy it later on when you have no time to cook.
Try it out and make your own version by adding your favorite spices!
Lemony lentil soup
olive or vegetable oil
3 cloves garlic
2 dl red lentils
2-4 tea spoons Garam Masala
4 dl crushed tomatoes (canned)
4 dl coconut milk (canned)
1 vegetable broth cube
juice of half a lemon
Fresh or dried chili pepper to taste
Ground black pepper
Chop the carrots and garlic and rinse the lentils in a sieve. Sauté carrots and garlic in a saucepan with oil and Garam Masala. Add the crushed tomatoes, rinsed lentils, coconut milk and vegetable broth cube to the pan. Simmer over medium heat for about 20 minutes until the lentils are cooked. Be sure to stir once in a while so the lentils don’t get stuck to the bottom of the pan. If necessary, add water if the soup thickens too much.
Check the salt and season the soup as you like, I often add fresh or dried chili and black pepper. Finally, add the lemon juice to taste. Do not forget the lemon, it will bring much-needed tang to the soup! Before serving, puree the soup in blender. The soup is delicious after couple of days in the fridge and you can also freeze it. When reheating, it is worth to add a little water to dilute the soup.