Red Lentil & Coconut Curry Soup
By: Agi Kaja
A warming one-pot soup for darker evenings. Red split lentils melt into a naturally creamy base, and Wild Elephant Organic Red Curry Coconut Milk brings the chilli, ginger and turmeric, so there’s no need for a separate curry paste.
Resepti: Whole Food Earth®
Red Lentil & Coconut Curry Soup
Annosta
4Valmisteluaika
5 hoursKypsennysaika
20 hoursA warming one-pot soup for darker evenings. Red split lentils melt into a naturally creamy base, and Wild Elephant Organic Red Curry Coconut Milk brings the chilli, ginger and turmeric, so there’s no need for a separate curry paste.
Ainekset
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1 tbsp coconut oil
- 1 onion, finely chopped
- 2 medium carrots, diced
- 2 garlic cloves, crushed
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200g Organic Red Split Lentils, rinsed
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400ml Wild Elephant Organic Red Curry Coconut Milk, shaken well
- 800ml vegetable stock
- 1 tbsp lemon juice
- Salt, to taste
Ohjeet
- Melt the coconut oil in a large pan over a medium heat. Add the onion and carrots and cook gently until soft.
- Stir in the garlic and cook until fragrant.
- Set aside 4 tbsp of the coconut milk for serving. Add the lentils, stock and the rest of the coconut milk to the pan and bring to the boil.
- Turn down to a gentle simmer, partly covered, and stir often so the lentils don’t catch on the bottom. Cook until the lentils are tender and starting to break down. Add a splash of water if the soup gets too thick.
- Leave the soup as it is or blend until smooth. Stir in the lemon juice and season with salt.
- Ladle into bowls and swirl the reserved coconut milk over the top.
Agi Kaja
Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.
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