Everything that matters for a great recipe: easy to prepare, healthy, and delicious. For me, there is no compromise on dinner. It must be done quickly. Quick and easy to cook. Sure.
Simple ingredients and quick preparation are important. Then you can cook twice as much with minimal effort and prepare some stock for the freezer. I like it best when I just have to take my dinner out of the fridge or freezer and warm it up. Ideally, it is also really healthy. And it should taste extremely good and be filling.
It is really important that the food is really well seasoned. In addition to salt and pepper, ground ginger and curry powder are used in the soup. The curry powder, which is itself a mix of different spices, goes well with the lentils, carrots, and sweet potatoes. The ginger provides a subtle spiciness. With its taste of some citrus, it also provides some freshness.
Lentils and chickpeas provide plenty of vegetable proteins and give you the flavor of the Orient. The coconut milk (you can also use any other vegetable milk) provides additional creaminess and harmoniously combines all ingredients.
Recipe – 4 servings (2,5 liters):
3 tbsp olive oil
1 sweet potato
1 can of chickpeas (400 g)
260g yellow (or red) lentils (corresponds to approx. 1 cup)
1 can coconut milk (400 ml)
1 ½ tsp curry powder
1 tsp grounded ginger (or freshly grated ginger)
salt and pepper to your taste
2 cups of water (possibly a little more. Add additional water after the coconut milk. Depending on how thick / thin you like your soup.)
Heat the olive oil slowly in a saucepan.
Peel and cut the onion. Roast them on medium heat.
Peel and cut the carrots and sweet potatoes. And add them to the onions in the saucepan.
Fry everything together lightly. Stir again and again in between.
While the onions, carrots and sweet potatoes are roasted, rinse the chickpeas under cold running water. Then you can put them into the pot.
Rinse the lentils in a sieve under cold running water until the draining water is clear. Put the lentils in the pot as well. Mix everything up. Pour in 2 cups of water, cover the pot with a lid and let it simmer for 15 minutes.
Add salt and pepper to the soup. Mix in the curry powder and ginger. Now add the coconut milk into the pot. Stir it up, and add some water if necessary, season with salt and pepper to your own taste.
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