Red lentil soup
Red lentils need no soaking and collapse on their own — curry, coconut, done.
- Time
- 30 min
- Effort:
- easy
- Season
- all year
- vegan
- vegetarian
- quick
- budget
- batch-cook
- freezes well
- one pot
- everyday
Ingredients for 4 portions
250 gred lentils
1onions
2 clove(s)garlic
2carrots
20 gginger
1 tin(s)chopped tomatoes (tin)
200 mlcoconut milk
800 mlvegetable stock (instant)
1 tbspcurry powder
1 tspground cumin
1lemons
2 tbsprapeseed oil
to tastesalt
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Celery
- Mustard
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 431 kcal |
|---|---|
| Protein | 20.1 g |
| Fat | 18.1 g |
| Carbohydrates | 40.5 g |
| of which sugar | 10.3 g |
| Fibre | 11 g |
| Salt | 1.4 g |
Not counted because listed without a quantity: salt.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Finely dice the onion, garlic, ginger and carrots and sweat in oil.
- 2
Toast the curry powder and cumin briefly, add the lentils, tomatoes, stock and coconut milk.
- 3
Simmer for 20 minutes until the lentils collapse — stir now and then, they like to catch.
- 4
Season with lemon juice and salt.
