So tasty and quick Delicious and vegan: red lentil soup with eggplant and coconut milk
Love red lentils and looking for a new combination? Then our red lentil soup with eggplant and coconut milk is the right thing for you!
Ingredients for 4 servings:
2 larger eggplants
4 tablespoons of vegetable oil
2 cloves of garlic
2 cm of ginger
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1 pinch of turmeric powder
1 teaspoon of curry paste, red
400 g of tomatoes, pureed
200 ml vegetable soup, vegan
600 ml of coconut milk
250 g of red lentils
1 handful of green coriander
salt, freshly ground pepper
approx. 20 minutes (plus 40 minutes of cooking)
And this is how it is done:
In the first step, wash and cut the eggplants and cut them lengthwise into bite-sized cubes. Peel and finely chop the shallot, garlic and ginger. Heat the oil in a pan and fry the eggplants over high heat, turning them until they are lightly browned. Add the shallot, garlic and ginger and sauté for about 3 to 4 minutes.
Then mix in the spices and curry paste and let it boil for a while. Now stir in the tomato paste and pour in the soup and coconut milk. Wash the lentils, drain, put in a pot and simmer for about 15-20 minutes until the lentils are soft.
In the meantime, wash the coriander leaves, shake them and leave a few stems aside. Tear off the remaining leaves and finely chop them. Season the soup with salt and pepper and stir in the chopped cilantro. Garnish with the remaining coriander and serve. The soup is ready, we wish you a good time!
With delicious Lentil soup with eggplant and coconut milk you sure have a taste for it. Want more lenses? Try our pumpkin and lentil stew!
Do you also like soups in summer? Click through our gallery of the eight best cold summer soup recipes. You are sure to find a new favorite soup.
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