So delicious and quick Delicious & vegan: coral lentil soup with eggplant and coconut milk
Do you love coral lenses and are you looking for a new combination? Then our red lentil soup with eggplant and coconut milk is made for you!
Ingredients for 4 servings:
2 large eggplants
4 tablespoons vegetable oil
2 cloves garlic
2cm of ginger
1 teaspoon coriander powder
1/2 teaspoon ground cumin
1 pinch of turmeric powder
1 teaspoon curry paste, red
400g drained tomatoes
200 ml vegetable stock, vegan
600ml coconut milk
250g red lentils
1 handful of coriander leaves
salt, freshly ground pepper
about 20 minutes (plus 40 minutes of cooking)
And here’s how it’s done:
First, wash and cut the aubergines and quarter them lengthwise, then cut them into bite-sized cubes. Peel and finely chop the shallots, garlic and ginger. Heat the oil in a frying pan and sauté the aubergines over high heat, turning them until lightly browned. Add the shallots, garlic and ginger and sauté for about 3 to 4 minutes.
Then stir in the spices and curry paste and simmer briefly. Now mix the tomato passata and pour in the broth and coconut milk. Rinse the lentils, drain them, place them in the pan and simmer for about 15-20 minutes until the lentils are tender.
Meanwhile, rinse the coriander leaves, shake them and set a few stems aside. Remove the remaining leaves and chop them finely. Season the soup with salt and pepper and stir in the chopped cilantro. Garnish with the remaining cilantro and serve. The soup is ready, we wish you a good appetite!
With the delicious Lentil soup with eggplant and coconut milk you have surely taken a liking to it. Want more lenses? Try our pumpkin and lentil stew!
Do you also like soups in the summer? Click through our gallery of the eight best cold summer soup recipes. You’re bound to find a new favorite soup.
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