Mango Lentil Soup: Just the thing for dull autumn days –

I’m a big fan of savory home cooking and also love winter vegetables like cabbage and collard greens. However, the holiday season will be attractive and hearty enough thanks to all the traditional German recipes. Sometimes you want a warm soup with exotic flavors and a little more lightness. Tadaa… Here’s a mango lentil soup with coconut milk and red curry paste. It comes with freshness and elegance. Pumpkin can also be an excellent addition to this world of taste. After all, it doesn’t cost much now and it’s high season.

However, let’s limit ourselves to the basic version before we start experimenting again. In order for the color to shine as beautifully as in the photo, we use red lenses. You probably already know it from Turkish lentil soup. You can either soak it right before cooking or use half of it. In our recipe we used half. It has a short cooking time of 10 to 15 minutes. Perfect for quickly preparing mango and lentil soup.

Mango brings the fruit into play and gives the coconut milk its creamy, rounded texture. The red curry paste provides some heat and spice. EAT CLUBBERIN Kha Find out what curry paste actually tastes like and how red, yellow and green differ from each other. And so that you don’t just get red curry paste in one dish, we are going to give you more curry recipes on hand.

Two soup bowls with yellow soup on a dark background and all kinds of ingredients and seasonings next to it.


Mango Lentil Soup With Coconut Milk – Perfect on a cloudy fall day

a description

Fresh, fruity, and smooth: this is the mango and lentil soup refined with curry paste and coconut milk.


  1. Peel the onion and cut into cubes. Cut the tomatoes into coarse pieces. Peel the mango, remove the core from the pit and roughly dice it.

  2. Heat the butter in a saucepan and sauté the onion in it until it becomes colourless. Add curry paste and sugar and lightly toast. Top it off with coconut milk and now add the mangoes, tomatoes and lentils. Cover and simmer for 12 minutes.

  3. Then mash and season with rice vinegar, salt and pepper. Pour into bowls and optionally garnish with mint and fresh cream (note that they are no longer vegan and lactose-free).


Chapati goes well with soup!

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