Red lentil soup with eggplant and coconut milk: vegan and delicious

This is how it is done:

1. In the first step, wash the eggplant, cut and quarter it lengthwise and then cut it into bite-size cubes. Peel the shallots, garlic and ginger and cut into cubes. Heat the oil in a frying pan and fry the eggplant over high heat, stirring, until light brown. Add shallots, garlic and ginger and saute for 3 to 4 minutes.
2. Then add the spices and curry paste and simmer for a while. Now mix with the tomatoes and pour in the broth and coconut milk. Rinse the lentils, drain, put in the saucepan and simmer for 15-20 minutes until the lentils are cooked.
3. Meanwhile, wash the coriander leaves, shake to dry, and set a few stems aside. The remaining leaves are picked and finely chopped. Season the soup with salt and pepper and add chopped coriander. Garnish with the rest of the cilantro and serve. The soup is ready, we wish you a bon appetit!

with delicious Lentil soup with eggplant and coconut milk You have definitely tasted it. Do you want more lentils? Try pumpkin and lentil soup!

Do you also like soup in summer? Click our gallery of the eight best cool summer soup recipes. You are bound to find a new favorite soup.

And if you’re generally interested in soup, don’t miss our practical tips. In the video we tell you how to guarantee the success of your soup!

You can find more great recipes and tips on how to cook it yourself on our Soup topic page.

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