A vegan red lentil soup with lime and coconut. Inspired by the flavours of South-East Asia, this coconut cream soup is tasty, spicy and ready in 30 minutes.
Peel and mince the shallot. Seed and mince the chili. Warm the coconut oil on medium heat and add the shallot and chili. Sauté 4 minutes, until soft.
Add the red lentils and the hot water. Stir in the salt. Add half of the lime juice and cook on medium heat for 10 minutes or until the lentils are cooked through and split.
Stir in the coconut milk and the rest of the lime juice. Bring to a boil and cook 3 more minutes. Remove from the heat and blend. Top with fresh cilantro if desired (optional).
Notes
The nutritional information provided in this recipe card is made by an online calculator and meant to be used as a guideline only.