Soup Vegan

Spicy Red Lentil And Pineapple Soup

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.

Spicy Red Lentil And Pineapple Soup

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

Ingredients
  

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

Instructions
 

  • 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.
  • Stir in the red lentils, pineapple, and curry powder, coating the ingredients in the spices.
  • Pour in the vegetable stock and bring the mixture to a boil. Cover and simmer for 15 minutes, or until the lentils are tender.
  • Stir in the coconut milk, lime juice, and zest. Season with salt and black pepper to taste.
  • Simmer for another 2-3 minutes to let the flavors combine.
  • Garnish with fresh coriander and additional chili if desired. Serve hot and enjoy!

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