Just the color makes one happy when you see the red lentil soup. In this I have both turmeric and a little squuze of lime, which gives an Indian touch to the lentil soup. Turmeric is good for a lot, including for digestion and inflammation. It is used in many countries for its many beneficial effects, as well as you can dye clothes with it.
Takes about 30 minutes to cook
2 finely chopped shallots
2 finely chopped garlic cloves
350 grams of sliced tomatoes (or crushed tomatoes)
1 finely chopped large carrot
5 dl vegetable broth
2,5 dl coconut milk
1 grilled pepper (I use canned)
1/2-1 teaspoon turmeric
2.5 dl dried red lentils
1 teaspoon chilli flakes
1/2 pressed lime
Salt and black pepper
2-3 tablespoons rapeseed oil or olive oil
- Heat up the oil on medium heat in a saucepan. Add onion and garlic and simmer while stirring for 4-5 minutes. It should not get a color, just be soft and transparent.
- Add the carrot and fry for a few more minutes.
- Add the tomatoes and peppers and stir.
- Pour in vegetable broth and coconut milk. Let it simmer while stirring for 10 minutes.
- Mix everything in a blender or with a hand mixer. Then pour it back into the pot.
- Pour in lentils, chili flakes, turmeric and the squeezed lime juice and let it simmer for about 10-15 more minutes. (The lentils should be a bit soft)
- If the soup is too thick, add more water, salt and pepper.
Serve as is or with Naan bread and rice.
The thing to keep in mind when using turmeric is not to spill it anywhere because it stains and it is difficult to get rid of it.