On cold days, hot drinks are irreplaceable. The same can be said about warm soups. Most warming-up soups are not only making you feel warm instantly, but they also fill you up.
Personally, when making soups during the winter season I like adding chili pepper to them. Such soups are pumpkin or tomato, but recently I also used some chili pepper for lentil soup. To make the latter, I went for red lentils. That type of lentil goes very well with the flavour of chili. To make sure that the soup is not too spicy, I added some coconut milk. If you’re wondering how to make red lentil soup with chili, check out the recipe below.
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Ingredients for lentil soup.
- 2 medium-sized white onions
- 2 big cloves of garlic
- 3/4 freshly chopped chili
- a bunch of green onion
- 400 ml coconut milk
- 1 teaspoon of salt
- 200 g red lentil
- juice of 1 lime
- 1 teaspoon of powdered sweet paprika
- 2 tablespoons of sunflower oil
- 700 ml water
How to make red lentil soup.
Pour the red lentils into a bowl, add cold water and leave it for 30 minutes.
Pour oil into a pot, add finely chopped onion and mashed garlic. Fry over a medium heat for 4 minutes. Then, add drained lentils, sweet paprika, chili, 700 ml of water, coconut milk and salt. Simmer for 20 minutes. At the end of cooking, add the lime juice and the finely chopped green onion.
Good to know when making lentil soup.
Be careful with the chili pepper. If you don’t like too spicy soups, add less of it.
The lentils must be soaked before cooking. Additionally, when soaking the lentils, I rinsed them and changed the water once.
Do you like lentil? If so, try our recipe for Lentil pate.
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