This Red Lentil And Pineapple Soup is a refreshing twist on a classic!

In just 20 minutes, you can whip up this delicious and unique soup with lentils, pineapple, and a hint of spice.

Perfect for a quick meal that will surprise everyone with its incredible flavor!

Ingredients

100 g (½ cup) red lentils
1 onion, chopped
1 clove garlic, minced
1 tsp grated ginger
1 mild red chili pepper, chopped
150 g (1 cup) pineapple, fresh or frozen
1 tsp curry powder
900 ml (3¾ cups) vegetable stock
150 ml (⅔ cup) coconut milk
½ organic lime (juice and zest)
Olive oil (for frying)
Salt and black pepper, to taste
Fresh coriander (for garnish)

Instructions

Step 1: Heat olive oil in a pot over medium heat. Sauté the chopped onion until softened, about 3 minutes.

Add the garlic, ginger, and chili pepper, and cook for another 2 minutes.

Step 2: Stir in the red lentils, pineapple, and curry powder, coating the ingredients in the spices.

Step 3: Pour in the vegetable stock and bring the mixture to a boil. Cover and simmer for 15 minutes, or until the lentils are tender.

Step 4: Stir in the coconut milk, lime juice, and zest. Season with salt and black pepper to taste.

Step 5: Simmer for another 2-3 minutes to let the flavors combine.

Step 6: Garnish with fresh coriander and additional chili if desired. Serve hot and enjoy!

Frequently Asked Questions (FAQs)

1. Can I use canned pineapple?

Yes, just make sure to drain it before adding to the soup.

2. How can I make this soup spicier?

Add more chili or a pinch of cayenne pepper for extra heat.

3. Can I substitute coconut milk?

Yes, you can use regular cream or any plant-based milk for a different texture.

4. Can I make this soup ahead of time?

Absolutely! It stores well in the fridge for up to 3 days. Reheat gently before serving.

5. Can I freeze this soup?

Yes, it freezes well. Just thaw and reheat when ready to enjoy.